Prep 45 mins
Cook 20 mins
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.
- 453.59 g chicken breast
- 118.29 ml water
- 2 garlic cloves, thinly sliced
- 1 large onion, chopped
- 44.37 ml butter
- 1 garlic clove, finely chopped
- 2 (198.44 g) can diced green chilies
- 14.79 ml chili powder
- 2.46 ml ground cumin
- 2.46 ml salt
- 1.23 ml oregano
- 1.23 ml pepper
- 59.14 ml flour
- 236.59 ml chicken broth
- 236.59 ml heavy cream
- 226.79 g monterey jack cheese, shredded (2 cups)
- 226.79 g cream cheese, cubed
- 59.14-78.07 ml vegetable oil
- 12 corn tortillas (6 inch)
- 6 green onions, trimmed and sliced
- 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.
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
These enchiladas were delicious!! I doubled the recipe for a family event and they were a huge hit. I also made a vegetarian version for one family member by using mushrooms, onions, and cilantro as the filling with the same sauce. I'm making these again this weekend for another gathering and know they will be enjoyed again. I second what Birdie said as well. This is a great recipe to prep a day early, then construct and bake the day they'll be served.
I thought these were good! Very flavorful and hearty. I added some fresh chopped cilantro for garnish and served this dish with rice and pinto beans. I will be making this dish again. Thanks for posting!