Garlic Chicken Enchiladas

Name: Garlic Chicken Enchiladas
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 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 shredded Monterey Jack cheese, divided; 1/3 cup vegetable oil; 12 corn tortillas (6 inches); 1 cup sliced green onion, divided

When cooking for my family or company, I rely on this recipe to please different palates.—Paula Hairford, Plaucheville, Louisiana

Ingredients

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 shredded Monterey Jack cheese, divided
1/3 cup vegetable oil
12 corn tortillas (6 inches)
1 cup sliced green onion, divided

Directions

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 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 13x9-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.

Nutrition Facts

2 each: 706 calories, 48g fat (22g saturated fat), 149mg cholesterol, 1289mg sodium, 40g carbohydrate (0 sugars, 5g fiber), 32g protein.

Originally published as Chicken Enchiladas in Light & Tasty December/January 2005

Reviews

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Average Rating:

iamnotagolem

Oct 13, 2016

I'm not sure what happened to the picture that was attached to this recipe. This recipe takes a while to make, but it's totally worth it. Best enchiladas I've ever had.
rodiern

Apr 18, 2009

I don't think this recipe belongs in the "Light" category. Any recipe with 22 g saturated fat per serving is not heart healthy.The listing is deceiving.There is also too much sodium per serving to be considered heart healthy.It may be a delicious recipe, but please look at the details carefully if you have cardiac issues!