Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Medium-sized flour tortillas
- 1 can cream of chicken soup
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 cup sour cream
- 1 cup low-sodium chicken broth
Instructions
- Preheat oven to 350°F (175°C) and spray a baking dish with nonstick spray.
- Cook the chicken in a skillet over medium heat until fully cooked (15-20 minutes). Shred and set aside.
- In a bowl, mix cream of chicken soup, sour cream, half of the cheese, and enough chicken broth for desired consistency.
- Lay tortillas flat; fill each with shredded chicken and cheese mixture. Roll tightly and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and sprinkle leftover cheese on top.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg