Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick spray.
- In a skillet over medium heat, sauté seasoned chicken until fully cooked (7-10 minutes), then shred it into bite-sized pieces.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir well and simmer until blended.
- Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for about 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 82mg