Chicken Enchiladas with Green Sauce
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Unrated
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Prep Time
30 mins
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Cook Time
5 hrs 30 mins
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Total Time
6 hrs
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Servings
6
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Course
Main Course
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Cuisine
American
Chicken Enchiladas with Green Sauce
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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
Chicken Enchiladas
- 3 boneless , skinless chicken breast halves
- 1 chicken broth 14.5 oz can
- 12 corn tortillas (I prefer Guerrero Brand)
- 1 Green enchilada sauce recipe follows, recipe
- 3 cups Monterey jack cheese about 12 oz, shredded
- sour cream , for serving
Green Enchilada Sauce
- 1 cup chicken broth
- 5 tomatillo husked and rinsed, medium
- 1 diced green chilis 7 oz can, 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 to taste
- black pepper to taste
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.
Notes
- You can make the green enchilada sauce in advance and freeze it for later use.
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