Recipe by Janie Marie
These enchiladas are so rich and yummy - but not diet food! They're based on a recipe I found on another website, with a few additions here and there. You can assemble these and refrigerate these overnight if needed, then just bake when ready.
Top Review by Grandma Birdie
I used evaporated milk, peppers, and mixed mexican cheese instead. I like lots of filling in mine so I oly got 6 enchiladas out of this recipe. Works well if you get ingredients ready and keep in fridge to make up next day. Sot of a Robin Miller Thing, Or Sandra Lee. Birdie
- 1 lb chicken breast
- 1⁄2 cup water
- 2 garlic cloves, thinly sliced
- 1 large onion, chopped
- 3 tablespoons butter
- 1 garlic clove, finely chopped
- 2 (3 1/2 ounce) cans diced green chilies
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon pepper
- 1⁄4 cup flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1⁄2 lb monterey jack cheese, shredded (2 cups)
- 8 ounces cream cheese, cubed
- 1⁄4-1⁄3 cup vegetable oil
- 12 corn tortillas (6 inch)
- 6 green onions, trimmed and sliced
Directions See How It's Made
- Place chicken breasts in medium size saucepan; add water and sliced garlic. Cover adn bring to simmer. Cook until just tender, about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
- Saute onion in butter in medium size skillet until just soft, about 5 minutes. Add chopped garlic; saute 1 minutes. Add chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute, stirring.
- Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup of shredded cheese until melted. Stir in chunks of cream cheese.
- Combine 1 cup cheese sauce with the reserved chicken. Preheat oven to 400 degrees. Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time, in hot oil just until limp, about 5 to 10 seconds on each side. Do not let them become crisp. Place on work surface.
- Divide chicken filling equally along the center of each tortilla. Top each with sliced green onions. Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in preheated hot oven (400°F) for 20 minutes or until bubbly. Garnish with extra sliced green onion. Serve with guacamole, salsa and sour cream.