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Garlic Chicken Enchiladas

When cooking for my family or company, I rely on this recipe to please different palates.—Paula Hairford, Plaucheville, Louisiana
  • Total Time
    Prep: 50 min. Bake: 20 min.
  • Makes
    6 servings


  • 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


  • 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.

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  • 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!

    Feb 22, 2007

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