Description
Creamy and cheesy chicken enchiladas wrapped in soft tortillas and baked to golden perfection.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a skillet over medium heat and add the shredded chicken.
- Mix in 1/2 cup sour cream and 1/2 cup chicken broth until the chicken is well-coated.
- Scoop a generous portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Combine the remaining sour cream, chicken broth, Monterey Jack cheese, and Parmesan in a bowl until smooth.
- Pour the sauce over the enchiladas to cover completely.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Serve warm, optionally garnished with cilantro or avocado slices.
Notes
Assemble enchiladas a day ahead and refrigerate. Bake from cold, adding extra time if necessary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, comfort food, Mexican food, creamy sauce