Chicken Enchiladas with Green Sauce

Photo by Marga M.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from keyingredient.com

Ingredients

  • 1

    large onion, thinly sliced

  • 2

    cloves garlic, minced

  • 2

    chicken breasts, cut into small cubes

  • 1/2

    cup fresh tomatoes, chopped

  • 4

    ounces cream cheese

  • 1

    tablespoon butter

  • 6

    small tortilla, flour, about 6"

  • 2

    small cans green enchilada sauce (about 500 mL)

  • 4

    ounces shredded cheddar cheese.

  • Arugula

  • Green onions (green stems only)

  • Hot peppers, or hot sauce to taste

Directions

In a wide frying pan over medium heat cook the onions in butter for 10 minutes. Add the garlic. Stir frequently to keep onions from burning. Cook an additional 10 minutes over low heat until onions turn a light golden color. Remove onions from pan and saute the chicken until cooked but tender. Remove pan from heat and add cooked onion, tomatoes, and cream cheese; stir gently to blend, and season with salt. Add hot sauce to taste. Pour a little of the green sauce in bottom of 9 x 13 baking pan. Spoon about 1 tbsp of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. Bake uncovered for 20 minutes at 375°. Garnish with the green onions, cut into 1/8 inch pieces. Serve with arugula on the side.

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