Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Cream cheese: 1 package (8 ounces)
- Sour cream: 1 cup
- Salsa: 1 cup
- Shredded cheddar cheese: 4 cups
- Flour tortillas: 12 (10-inch)
- Onion, chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet and pan-sear chicken until browned on all sides. Remove chicken from skillet and shred into a bowl.
- In a large bowl, combine cream cheese, sour cream, salsa, shredded cheddar cheese, onion, and garlic. Mix well.
- Add shredded chicken to the cream cheese mixture and stir to combine.
- Lay out tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas and roll them up tightly.
- Place the enchiladas seam-side down in a greased 9x13 inch baking dish.
- Bake for 30 minutes, or until heated through and cheese is melted and bubbly.
Nutritional Information:
- Calories: 450 per serving (approximate)
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
Dish Characteristics:
- Creamy and cheesy interior
- Juicy chicken filling
- Warm, comforting meal
- Perfect for special occasions or everyday dinners
User Comments:
- "These enchiladas are incredibly delicious and satisfying. The creamy filling is perfect."
- "The chicken is tender and juicy, and the flavors blend together perfectly."
- "These enchiladas are a hit at every party I make them for. They're easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- If you don't have sour cream, you can substitute with plain Greek yogurt.
- If you prefer, you can use any type of salsa you like, such as mild, medium, or spicy.
- For a vegetarian option, use shredded vegetables instead of chicken.
- Let the enchiladas rest for a few minutes before slicing and serving to prevent them from falling apart.
