Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup shredded cheese
- 1 can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 flour tortillas
- 1/2 cup chicken broth
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the chicken, sour cream, half of the cheese, green chilies, garlic powder, and onion powder.
- Warm the tortillas in a skillet until soft.
- Fill each tortilla with the chicken mixture, roll them up, and place in a greased baking dish.
- Pour chicken broth over the rolled tortillas.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
Notes
- For extra flavor, add spices to the chicken mix.
- Top with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg