Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cooked and shredded)
- Medium flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 can cream of chicken soup
- 1 cup sour cream
- Green chilies (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
- In a mixing bowl, blend the cream of chicken soup and sour cream until smooth; set aside half for topping.
- Place shredded chicken down the center of each tortilla, drizzling some sauce over the top before rolling tightly.
- Arrange rolled tortillas seam-side down in the baking dish and pour remaining sauce over them, sprinkling with cheese.
- Cover with foil and bake for 25 minutes. Remove foil during the last five minutes for a golden top.
- Let cool slightly before serving; drizzle extra sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg