Chicken Enchiladas with Green Sauce

Name: Chicken Enchiladas with Green Sauce
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 6 serving
Ingredients: 3 boneless; 1 (14.5 oz) can chicken broth; 12 corn tortillas; 1 recipe Green Enchilada Sauce; 3 cups shredded monterrey jack cheese; sour cream; 1 cup chicken broth; 5 medium tomatillos; 1 (7 oz.) can diced green chilis, undrained; 3 Tbsp yellow onion; 1 green onion; 1 clove garlic; 3 Tbsp cilantro; 1/2 poblano pepper; 1/2 lime juiced; 2 tsp sugar; 1/2 tsp cumin; salt and pepper to taste

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Prep Time
30 mins
Cook Time
5 hrs 30 mins
Total Time
6 hrs
Servings
6
Course
Main Course
Cuisine
American

Chicken Enchiladas with Green Sauce

Iris Warren

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These Chicken Enchiladas with Green Sauce are easy to make and packed with flavor. This is a family-friendly recipe everyone will love!

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Ingredients

Servings

Chicken Enchiladas

3 boneless , skinless chicken breast halves
1 (14.5 oz) can chicken broth
12 corn tortillas (I prefer Guerrero Brand)
1 recipe Green Enchilada Sauce , recipe follows
3 cups shredded monterrey jack cheese (about 12 oz.)
sour cream , for serving

Green Enchilada Sauce

1 cup chicken broth
5 medium tomatillos (husked and rinsed)
1 (7 oz.) can diced green chilis, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 poblano pepper
1/2 lime juiced
2 tsp sugar
1/2 tsp cumin
salt and pepper to taste

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Instructions

Make the chicken: Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 5 hours (or until chicken is cooked through). Shred and set aside.
Make the enchilada sauce: Combine all enchilada sauce ingredients in a blender and blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
Warm the tortillas: Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until pliable. Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking).
Preheat oven to 350 degrees F.
Assemble and bake the enchiladas: To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seam-side down in a 13" x 9" baking dish.
Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese.
Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.