Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 large flour tortillas
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 3 cloves fresh garlic, minced
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, sauté seasoned chicken until fully cooked (about 7–10 minutes) and shred it.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Simmer until blended.
- Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the baking dish.
- Pour the sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake for about 20 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 90mg