Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method until fully cooked, then shred.
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a bowl, combine shredded chicken, cream cheese, and garlic powder along with 3/4 cup of cheese.
- For the sauce, melt butter in a saucepan; whisk in flour and taco seasoning, then gradually add chicken broth until smooth. Stir in remaining cheese and sour cream until creamy.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas, sprinkle with remaining cheese, bake for about 22 minutes, then broil for an additional 3 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (205g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg