Description
Indulge in the comforting flavors of creamy chicken enchiladas, where tender shredded chicken is wrapped in soft tortillas, smothered in a rich, cheesy sauce, and baked to perfection.
Ingredients
- 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
1. Preheat the oven to 375°F (190°C).
2. Boil water in a pot and cook the chicken for about 15 minutes until tender. Remove and shred.
3. In a mixing bowl, combine shredded chicken with cream cheese, half of the cheddar cheese, minced garlic, sour cream, green chiles, cumin, salt, and pepper. Mix until well blended.
4. Spoon about 1/4 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
5. Whisk together the remaining sour cream and chicken broth, then pour over the enchiladas.
6. Top with the remaining cheddar cheese.
7. Bake uncovered for 25–30 minutes until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving, if desired.
Notes
You can use rotisserie chicken for a quicker prep.
Add a dash of hot sauce or chopped jalapeños for a spicier version.
These enchiladas freeze well—assemble ahead and bake from frozen, adding 10–15 minutes to the bake time.
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