-
1
Preheat oven to 400F In a large saute pan over high heat, whisk the chicken broth, chipotle pepper and cumin until blended.
-
2
When boiling, add chicken breasts, lower heat to a simmer and cover.
-
3
Poach for 10 minutes, turn breasts over and poach for an additional 5 minutes.
-
4
Cut into the thickest part of one breast to check for doneness; if no pink remains, remove chicken to a plate to cool.
-
5
If not done yet, return chicken to the heat, cover, and check every 2 minutes for doneness.
-
6
Dice chicken into 1/2 to 1 inch cubes and set aside.
-
7
Return saute pan to high heat and begin reducing the chicken broth.
-
8
Meanwhile, in a medium saucepan over low heat, combine the condensed soup, milk, sour cream, cream cheese and chiles.
-
9
Whisk until cream cheese is melted and well incorporated.
-
10
Keep sauce over low heat.
-
11
When the chicken broth is thick enough to coat the back of a spoon, add olive oil and stir to combine.
-
12
Then stir in the onions and garlic salt.
-
13
Reduce heat to medium-high and stir occasionally until onions are quite soft, approximately 8-10 minutes.
-
14
If the pan begins to dry, add water.
-
15
When the onions are softened and surrounded by thick red liquid, turn off the heat, add the chicken and stir to combine.
-
16
Place tortillas on a plate.
-
17
Microwave on high for 30-40 seconds, or until softened.
-
18
Divide cooked chicken evenly between tortillas and top each with 2 tablespoons or so of cheese.
-
19
Roll tortillas and place seam side down in a 9x13 dish that has been sprayed with Pam.
-
20
Pour sour cream sauce evenly over enchiladas.
-
21
Top with remaining cheese and bake for 20 minutes at 400F until cheese is melted and sauce is bubbling around the edges of the baking dish.
-
22
Serve with additional sour cream and green salsa, if desired.
