Chicken Enchiladas

80
Chicken Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    * 1 pound boneless skinless chicken breasts

  • ½

    * ½ cup water

  • 5

    * 5 teaspoons minced garlic, divided

  • 1

    * 1 cup finely chopped onion

  • 3

    * 3 tablespoons butter

  • 2

    * 2 cans (4 ounces each) chopped green chilies

  • 1

    * 1 tablespoon chili powder

  • 1-½

    * 1-½ teaspoons salt

  • ½

    * ½ teaspoon each ground cumin and dried oregano

  • ¼

    * ¼ teaspoon pepper

  • ½

    * ½ cup all-purpose flour

  • 1

    * 1 cup chicken broth

  • 1

    * 1 cup heavy whipping cream

  • 2

    * 2 cups (8 ounces) shredded Monterey Jack cheese, divided

  • * ⅓ cup vegetable oil

  • 12

    * 12 corn tortillas (6 inches)

  • 1

    * 1 cup sliced green onion, divided

Directions

* In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside. * In a skillet, saute onion in butter until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasoning; saute 1 minute. Stir in flour until blended. Gradually stir in chicken broth, cream and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of the cheese sauce and chicken; set aside. * In a large skillet, heat oil. Dip tortillas, one at a time, in hot oil just until limp, about 5 seconds on each side. Place on paper towels to drain. Spoon about 1/4 cup chicken mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce evenly over tortillas. Cover and bake at 400° for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; bake 3-4 minutes longer or until cheese is melted. Garnish with remaining green onions. Yield: 6 servings.


Nutrition

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