Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 large flour tortillas
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 2 tsp cumin
- 2 tsp paprika
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Boil enough water to cover chicken in a large pot; simmer for 15-20 minutes until cooked through.
- Shred the cooked chicken with two forks.
- In a saucepan, melt 4 tbsp butter; whisk in 4 tbsp flour until golden. Gradually add heavy cream and chicken broth, whisking until thickened.
- Stir in cumin, paprika, salt, and pepper to taste.
- Spoon shredded chicken onto each tortilla, top with cheese, roll tightly, and place seam-side down in a greased baking dish.
- Pour white sauce over enchiladas and sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg