Description
Delicious creamy chicken enchiladas featuring tender chicken, garlic, and a rich sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 4 large flour tortillas
- 2 cups shredded Monterey Jack and cheddar cheese
- 1 can (4 oz) green chiles
- 1 cup sour cream
- 1 cup low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup heavy cream
- Juice of 1 lime
- to taste Salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté minced garlic until fragrant.
- Add diced chicken and cook until golden brown.
- In another saucepan, combine heavy cream, chicken broth, lime juice, cumin, chili powder, salt, and pepper over medium heat. Stir until thickened (about 5-7 minutes).
- Lay out flour tortillas and place chicken filling down the center of each.
- Roll tightly and place seam-side down in a greased baking dish.
- Pour the creamy sauce over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- Feel free to add more spices or toppings as desired.
- This dish pairs well with a side of beans or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg