Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 8 flour tortillas
- 1 cup chicken broth
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onions until translucent.
- Add shredded chicken, garlic powder, and cumin. Mix well.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place in a baking dish.
- In a bowl, mix the sour cream with chicken broth until smooth, then pour over the enchiladas.
- Sprinkle shredded cheese on top and bake for 25-30 minutes.
- Serve warm and enjoy!
Notes
- For extra flavor, add some diced green chiles to the chicken mixture.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg