10Ingredients
530Calories
45Minutes

Ingredients

  • 2 pounds chicken breast (diced)
  • 1 onion (medium)
  • 1 tablespoon vegetable oil
  • 8 flour tortillas (softened, 8 inches each)
  • 2 cups monterey jack cheese
  • 1/4 cup butter
  • 1/4 cup flour
  • 15 ounces chicken broth
  • 1 cup sour cream
  • 4 ounces green chilis (can chopped)
Read Directions

NutritionView more

530Calories
Sodium28%DV660mg
Fat45%DV29g
Protein73%DV37g
Carbs10%DV31g
Fiber8%DV2g

PER SERVING *

Calories530Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat15g75%
Trans Fat0g
Cholesterol130mg43%
Sodium660mg28%
Potassium670mg19%
Protein37g73%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(16)

Yummly User
Absolutely delicious and easy to make. Whole family loved it
Tamara J. 4 Jul
It was delicious! I added a little garlic salt. I would make it again
Melody H. 30 Jun
very easy! we swapped out jalapenos for the green chiles, but overall it was very good. the sour cream taste was pronounced, but ill definitely be making it again :) gotta watch out though! one enchilada is apparently about 500 calories 😑
Everyone loved this,
Candice L. 20 Jun
I halved the recipe. Still added the whole can of chilies. Had a quarter green pepper to use up so I added that to the chicken and onion. Meat got seasoned with a sprinkle of taco seasoning as well. Once baked, it was heavenly lol. Could have finished the entire tray. Definitely making this again!
Carissa T. 18 Jun
So good! Kiddos loved it and they are picky.
flavor was fine. the texture of the flour tortillas really threw off the entire dish. turned into a somewhat pasty mush on the bottom. i suggest you shred the chicken rather than chunks and i recommend using corn tortillas quickly dipped in hot oil like traditional enchiladas. overall i would eat it again with these two minor changes.
mark S. 25 May
So glad to see a specific ingredient list, giving the weights, sizes, etc. Too many times I see unspecified or undetailed items and then some folks write in with a negative response, and that's too bad. Thank you!!
Dominguez 25 May
Came out pretty good, I had to substitute a few things due to what i had on hand. I used cheddar cheese instead of Monterey and used Salsa in the sauce instead of green chile so it was a but spicier. Also the tortillas I had were a bit too big. Overall it was still very good.
Heather 22 May
turned out good, just needs more spice/flavor. I will definitely add chili pepper next time!
Its good, just needed to add a few things in my opinion like salsa to add flavor :)
my entire family scrapped their plates clean very delicious i used flour tortillas tonight next time ill use corn i made a bigger batch didnt make the sauce too think i liked it a lil runny soaked in the tortillas had chicken left over to.put ontop. very flavorful & creamy will be making this alot
Kristy M. 11 Jan
I've made this recipe several times and it's so delicious!
Allie Freund 18 Nov 2017
This was delicious! Even better as leftovers the next day. We ate with salsa on the side.
Calli 17 Aug 2017
Great recipe. if the sauce is runny, good . it will thicken in the oven. i thickened mine in the pot and after baking, it was pretty thick but extremely tasty!
Chelsea W. 3 Jun 2017
Delicious but a little on the heavy side, would make again.