Description
Delicious and cheesy chicken enchiladas made with shredded chicken, green chiles, and a blend of Monterey Jack and Pepper Jack cheese.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (4 ounces) diced green chiles
- 1 cup sour cream
- 1 cup chicken broth
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Pepper Jack cheese
- Fresh cilantro for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix sour cream, chicken broth, garlic powder, onion powder, cumin, salt, and pepper until smooth.
- Combine shredded chicken with diced green chiles in another bowl.
- Warm tortillas in a skillet or microwave until pliable.
- Fill each tortilla with the chicken mixture and roll tightly. Place seam-side down in a greased baking dish.
- Pour sauce evenly over the enchiladas and sprinkle with both cheeses.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with cilantro before serving.
Notes
- Use leftover rotisserie chicken for quicker preparation.
- Adjust spices to your taste for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg