Garlic Chicken Enchiladas Recipe

Name: Garlic Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0 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.

1342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound boneless skinless chicken breasts, 1/2 cup water, 5 teaspoons minced garlic, divided, 1 cup finely chopped onion, and more.

Yes, Garlic Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Chicken Enchiladas

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