Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder (adjust to taste)
- 1 can (4 oz) diced green chiles
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- 1 cup low sodium chicken broth
- Light sour cream (for topping)
- Chopped cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
- In a nonstick skillet over medium heat, cook the chicken breasts for about 6–7 minutes on each side until fully cooked. Allow cooling slightly before shredding.
- In a mixing bowl, combine shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until creamy.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a small saucepan, warm the chicken broth and additional chili powder over low heat.
- Pour the warm sauce over enchiladas and top with shredded cheese. Cover with foil and bake for 20–25 minutes.
- Remove foil during the last 5 minutes to crisp up edges. Serve with light sour cream and chopped cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg