Description
Chicken enchiladas with white sauce are a creamy, flavor-packed delight that will elevate any mealtime. This recipe is easy to follow and perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic
- Large flour tortillas
- 1 cup shredded Monterey Jack and cheddar cheese
- 1 cup sour cream
- 1 cup low-sodium chicken broth
- 1 can green chiles
- 2 tablespoons olive oil
- 1 chopped onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat oven to 375°F (190°C). Chop chicken into bite-sized pieces.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add garlic.
- Add cumin and chili powder, then the chicken. Cook until golden brown and fully cooked (about 7-10 minutes).
- In another pot, warm sour cream and chicken broth on low heat. Stir in green chiles.
- Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining white sauce over enchiladas and sprinkle cheese on top. Bake for 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg