Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (4 ounces) diced green chiles
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Pepper Jack cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and pepper; mix until smooth.
- In another bowl, mix shredded chicken with diced green chiles.
- Warm tortillas until pliable. Spoon chicken mixture into each tortilla and roll tightly.
- Place rolled tortillas seam-side down in a greased baking dish. Pour sauce over enchiladas and sprinkle with cheeses.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Garnish with reserved green chiles and fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 enchilada (approx. 186g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg