Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic
- 1 medium onion
- Flour tortillas
- 1 cup shredded cheddar cheese (or mix with Monterey Jack)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Boil chicken breasts in water for 15-20 minutes until cooked, then shred them.
- Sauté chopped onions and minced garlic in olive oil until soft and fragrant.
- In a saucepan, heat heavy cream and chicken broth over medium heat, stirring in shredded cheese until melted. Season with salt and pepper to taste.
- Spread some white sauce in the baking dish; fill tortillas with shredded chicken, roll them up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 400
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg