Chicken Enchiladas

By Totlxtc

Ingredients

• 1 * 1 pound boneless skinless chicken breasts
• 1/2 * 1/2 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
• 1-1/2 * 1-1/2 teaspoons salt
• 1/2 * 1/2 teaspoon each ground cumin and dried oregano
• 1/4 * 1/4 teaspoon pepper
• 1/2 * 1/2 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
• 1/3 * 1/3 cup vegetable oil
• 12 * 12 corn tortillas (6 inches)
• 1 * 1 cup sliced green onion, divided

Details

Servings 6

Preparation

Step 1

* 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.