Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 8 oz cream cheese (softened)
- 6 large flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese (mixed)
- 1 cup sour cream
- 1/4 cup fresh cilantro (chopped, for garnish)
- 1 tsp cumin
- 1 tsp chili powder
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, cook diced chicken over medium heat until golden brown, about 7-10 minutes.
- Add onions and garlic; sauté until onions are translucent, about 3-5 minutes.
- Stir in softened cream cheese, cumin, and chili powder until well combined.
- Spoon the filling into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining sauce over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg