Garlic Chicken Enchiladas
- 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
- 1. 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.
- 2. 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.
- 3. 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.
2 each: 706 calories, 48g fat (22g saturated fat), 149mg cholesterol, 1289mg sodium, 40g carbohydrate (0 sugars, 5g fiber), 32g protein.
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.
Dec 31, 1969
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!