Ingredients
• 2 lbs cooked chicken, shredded • 12 corn tortillas • 2 cups cheddar cheese, shredded • 1 cup Monterey Jack cheese, shredded • 1 cup sour cream • 1 cup chicken broth • 2 tbsp flour • 1 onion, diced • 1 can green chilies • 2 tsp cumin • 1 tsp chili powder • ½ tsp garlic powder • ¼ cup fresh cilantro, chopped • 3 green onions, sliced • 2 limes, cut into wedges
Instructions
- Preheat oven to 375°F
- Sauté onion until translucent
- Add green chilies, cumin, and chili powder
- Mix in shredded chicken and 1 cup cheese
- Warm tortillas slightly
- Fill tortillas with chicken mixture
- Roll and place in greased 9×13 dish
- Heat chicken broth and whisk in flour
- Stir in sour cream until smooth
- Pour sauce over enchiladas
- Top with remaining cheese
- Bake 25-30 minutes until bubbly
- Garnish with cilantro and green onions
- Serve with lime wedges
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 30 mins, Total Time: 1 hour, Servings: 8, Calories: 420, Net Carbs: 25g, Fats: 22g, Protein: 30g