Enchiladas De Pollo (Chicken Enchiladas)

READY IN: 1hr 35mins
Recipe by LMillerRN

From Cooking Light.

Top Review by Queen of Everything

Love this recipe! The chicken for the filling comes out so yummy. I've made this recipe many times. I actually chop the onion from the cooking process in the filling. Adds to the moistness of the filling. Thanks for a great recipe!

Ingredients Nutrition

Directions

  1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
  2. Preheat oven to 375°.
  3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
  4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
  5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
  6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

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