Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts
- Flour Tortillas
- 1 cup White Sauce (sour cream and cheese)
- 1 Onion, finely chopped
- 1 cup Shredded Cheddar Cheese
- Black Beans (optional)
- Cumin
- Chili Powder
Instructions
- Preheat oven to 350°F (175°C).
- Cook and shred chicken; set aside.
- In olive oil, sauté finely chopped onion until translucent.
- Add shredded chicken, cumin, and chili powder to the skillet; heat through.
- Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a baking dish.
- Mix sour cream with shredded cheese for the white sauce; pour over enchiladas.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg