Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 237 milliliters chicken broth; 1 Tbsp chili powder; 12 6-inchs corn tortillas (6 inches); 118 milliliters all-purpose flour; 5 teaspoons minced garlic, divided; 227 grams cans each) chopped green chilies; 237 milliliters sliced green onion, divided; 1 teaspoons each ground cumin and dried oregano; 237 milliliters heavy whipping cream; 227 grams cups shredded Monterey Jack cheese, divided; 237 milliliters finely chopped onion; 0 teaspoons pepper; 1 teaspoon salt; 454 grams boneless skinless chicken breasts; 79 milliliters vegetable oil; 118 milliliters water

You can never have too many Mexican recipes, so give Chicken Enchiladas a try. This recipe serves 6. One serving contains 706 calories, 31g of protein, and 48g of fat. Head to the store and pick up chilies, heavy whipping cream, vegetable oil, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a main course.

Instructions

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.

Ingredients you will need

Whole Chicken

Garlic

Water

Equipment you will use

Sauce Pan

Remove chicken; reserve liquid.

Ingredients you will need

Whole Chicken

Cut chicken into thin strips. Set aside.

Ingredients you will need

Whole Chicken

In a skillet, saute onion in butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add remaining garlic and saute for 1 minute.

Ingredients you will need

Garlic

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.

Ingredients you will need

Chicken Broth