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Garlic Chicken Enchiladas

 Garlic Chicken Enchiladas
When cooking for my family or company, I rely on this recipe to please different palates.—Paula Hairford, Plaucheville, Louisiana
6 ServingsPrep: 50 min. Bake: 20 min.


  • 1 pound boneless skinless chicken breasts
  • 1/2 cup water
  • 5 teaspoons minced garlic, divided
  • 1 cup finely chopped onion
  • 3 tablespoons butter
  • 2 cans (4 ounces each) chopped green chilies
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon each ground cumin and dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1/3 cup vegetable oil
  • 12 corn tortillas (6 inches)
  • 1 cup sliced green onion, divided


  • 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

2 of 2

Garlic Chicken Enchiladas (continued)

Directions (continued)

  • 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.
Nutritional Facts: Two enchiladas equals 706 calories, 48 g fat (22 g saturated fat), 149 mg cholesterol, 1,289 mg sodium, 40 g carbohydrate, 5 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.