Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 medium flour tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1/4 cup fresh cilantro, chopped
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth (low-sodium)
- 2 tsp lime juice
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat oven to 350°F (175°C). In a skillet over medium heat, warm oil and cook diced chicken seasoned with cumin and chili powder until golden brown.
- In a bowl, mix sour cream, cream of chicken soup, lime juice, and garlic powder until smooth.
- Lay out each tortilla, fill with cooked chicken and cheese, roll tightly, and place seam-side down in a greased baking dish.
- Pour the creamy white sauce over the enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg