Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 can green chiles (mild)
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the chicken breasts until no longer pink, about 6-7 minutes per side. Shred the cooked chicken using two forks.
- In a mixing bowl, blend together the cream of chicken soup, sour cream, and green chiles until smooth.
- Place some shredded chicken down the center of each tortilla. Spoon some sauce mixture over the top and roll tightly.
- Arrange the rolled tortillas seam-side down in a greased baking dish. Pour any remaining sauce over them and sprinkle with shredded cheese.
- Bake uncovered for about 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg