Garlic Chicken Enchiladas

Name: Garlic Chicken Enchiladas
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings.
Cuisine: Enchiladas, Mexican Dinners, Mexican Recipes
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.

Reviews

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Average Rating:

Joe

Jun 2, 2020

@rodiern assuming you're aware enchiladas are very rich and cheesy....maybe light, crispy, and enchilada shouldn't be in your heart heathy diary. I enjoy how you made a point to list the dietician aspects. No need to be passive aggressive and slam someones recipe. Try a co-op. Seems more your lifestyle. Thanks. P.S. You're missing out on all that saturated fat and sodium. P.S.S. nomnomnomnom
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!