Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 pound)
- 3 cloves fresh garlic, minced
- 8 oz cream cheese
- 2 cups shredded cheddar cheese, divided
- 8 large flour tortillas
- 1 cup sour cream
- 1 can (4.5 oz) canned green chiles
- 1 cup low-sodium chicken broth
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Boil water in a pot, cook chicken for about 15 minutes until tender, then shred.
- In a bowl, mix shredded chicken with cream cheese, half of the cheddar cheese, garlic, sour cream, green chiles, cumin, salt, and pepper until well combined.
- Fill each tortilla with about 1/4 cup of the chicken mixture and roll tightly. Place seam-side down in a greased baking dish.
- Whisk together remaining sour cream and chicken broth; pour over enchiladas. Top with remaining cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg