chicken enchiladas
Print Add to Collection

Creamy Green Chile Chicken Enchiladas Recipe

: tender chicken breast in tortillas covered with a creamy sauce
Course Main Dish - Chicken
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 431kcal
Author Marye Audet-White

Ingredients

  • 2.5 pounds chicken breasts
  • 1 quart chicken broth , divided use
  • 1/4 cup cilantro ,chopped
  • 4 cloves garlic
  • 1 small onion
  • 1 stalk celery
  • 1 carrot
  • 1/2 dried chipotle , or New Mexico chile
  • 1 tsp salt
  • few cranks of black pepper
  • 16 corn tortillas
  • 1/2 cup Pepper Jack shredded-or Monterey Jack, or Colby cheese
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 cup buttermilk
  • 1/4 cup milk
  • 1 cup canned green chilis
  • 1/2 cup cheese ,your choice for topping
  • 1/4 cup cilantro ,chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 375 degrees.
  • Add the chicken breast, broth, 1/4 c cilantro, garlic, onion, celery, carrot, salt, pepper and chipotle to a stockpot.
  • Simmer until the chicken breast is cooked through but not dry, about 15 minutes.
  • Remove chicken, strain broth and set aside.
  • Shred the chicken with a fork.
  • Meanwhile make the sauce.
  • Melt the butter over medium heat.
  • Sprinkle the flour over and cook for one minute stirring constantly
  • Whisk in the 1 cup of strained broth, buttermilk and the milk.
  • Cook, stirring constantly until mixture thickens and is smooth, about 5 minutes.
  • Mix the 1/2 cup of cheese with the chicken breast and spoon enough sauce in it to make it moist.
  • Spoon enough sauce over the bottom of a greased, 13 x 9" baking dish to cover it.
  • Dip the warm tortillas in the sauce and then lay flat on a plate.
  • Spoon 1/4 cup or so of the chicken mixture in the tortilla and roll tightly.
  • Lay seam side down in the prepared baking dish.
  • Repeat until the chicken mixture is all used up.
  • Pour the remaining sauce over the enchiladas, sprinkle with the green chilis, remaining 1/2 c cheese, and cilantro.
  • Bake for 20 minutes.

Nutrition

Calories: 431kcal | Carbohydrates: 31g | Protein: 38g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 1215mg | Potassium: 841mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1770IU | Vitamin C: 18.3mg | Calcium: 204mg | Iron: 2mg