Prep 50 mins
Cook 15 mins
My favorite way to make enchiladas...creamy, mild and delicious. Fire lovers can add hot sauce to the finished product.
- 4 chicken breast halves
- 3 cups chicken broth
- 1 carrot, coarsely chopped
- 2 garlic cloves
- 1⁄2 onion
- 1 bay leaf
- 4 parsley sprigs
- 3 tablespoons butter
- 9 small tortillas
- 3 tablespoons flour
- 1 tablespoon oil
- 1 onion, chopped
- 1 bunch spinach, chopped
- 1 bunch cilantro, chopped
- 3⁄4 cup sour cream
- 3 green onions, sliced thin
- 1 (4 ounce) can green chilies, drained
- 3⁄4 lb monterey jack cheese, grated
- sour cream
- 5 tablespoons olive oil
- FOR FILLING:.
- Place chicken and broth in large saucepan.
- Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
- Cover and simmer 5 minutes at very low heat.
- Turn off heat and let stand until chicken is cooked through, about 40 minutes.
- Remove chicken from broth and cool slightly.
- Strain cooking liquid.
- Return to saucepan and boil until reduced to 1 1/2 cups.
- Skin and bone chicken; shred meat and place in medium bowl. Chill.
- FOR SAUCE:.
- Melt butter in heavy medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
- Add spinach and stir until wilted, about 2 minutes.
- Transfer to processor.
- Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
- Season with salt and pepper.
- Preheat oven to 400°F.
- Butter a 9x13 baking dish.
- Spread 1/2 cup sauce over the bottom.
- Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
- Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds.
- Drain and repeat with rest of tortillas.
- Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
- Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
- Serve with more sour cream and a sprinkling of cilantro.
Thank you for sharing this recipe! I recognize it as the one for which I have been searching in the Bon Appetit archives. (By mistake, I had lost or tossed the old magazine containing this recipe.) It is my absolute favorite chicken enchilada recipe, although quite labor-intensive!!! We like ours on the mild side so I go very sparingly on the green chilies.
These are different enchiladas, but they are very good. We like our enchiladas spicy, so I used jalapeno pepper jack cheese and it was perfect. I was able to make 12 enchiladas with the filling instead of 9. Also, I made the sauce right in the saucepan using an immersion blender. This made quite a bit of sauce, so I think next time I will add more to the chicken mixture before rolling them in the tortillas. My family devoured these and proclaimed them a winner. Thank you for sharing this wonderful recipe.