Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 6 boneless chicken breasts; 1 pkg chicken taco seasoning; 1 pkg ranch style dressing mix; 1 can(s) chicken broth; 1 Tbsp butter; 1 onion, chopped; 3 clove garlic, minced; 1 jalapeno pepper, chopped; 1 can(s) chopped green chili peppers, drained; 8 oz cream cheese, room temperature; 1 Tbsp chili powder; 2 tsp cumin; 1 tsp salt; 1 tsp black pepper; 1 jar(s) salsa verde; 2 c mozzarella cheese, shredded; 1 can(s) green enchilada sauce; 2 c whipping cream; 1 pkg flour tortillas

By Joyce Lowery
@jlowery55

This recipe is a favorite of Trevor, my grandson.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

6

boneless chicken breasts
1 pkg

chicken taco seasoning
1 pkg

ranch style dressing mix
1 can(s)

chicken broth
1 Tbsp

butter
1

onion, chopped
3 clove

garlic, minced
1

jalapeno pepper, chopped
1 can(s)

chopped green chili peppers, drained
8 oz

cream cheese, room temperature
1 Tbsp

chili powder
2 tsp

cumin
1 tsp

salt
1 tsp

black pepper
1 jar(s)

salsa verde
2 c

mozzarella cheese, shredded
1 can(s)

green enchilada sauce
2 c

whipping cream
1 pkg

flour tortillas
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How to Make Chicken Enchiladas

Step-by-Step

Preheat oven to 350 degrees.
Prepare 13x9-inch baking dish by pouring can of green enchilada sauce in the bottom of dish.
Boil chicken breasts in chicken broth with chicken taco seasoning and ranch dressing mix. Boil until tender. Drain chicken breasts, but save broth.
Melt butter. Stir in chopped onion. Saute until soft, not brown, about 3 minutes. Add chopped jalapeno peppers and minced garlic, cook about 2 more minutes. Stir frequently. Add the chili powder, cumin, salt and pepper, combining well.
Add in the drained green chili peppers and softened cream cheese until combined well.
Stir in half the jar of salsa verde and remove pan from heat.
Heat saved chicken broth to a simmer. Dip a flour tortilla in the warm broth.
Place about 2 tablespoons chicken mixture and 1 tablespoon shredded cheese in each flour tortilla. Roll tortilla around the chicken and cheese. Place in the prepared baking dish; seam side down. Continue until tortillas or chicken mixture is gone.
Combine remaining salsa, chicken broth, and whipping cream. Whisk until combined well. Pour over top of enchiladas.
Sprinkle remaining shredded cheese over top of enchiladas. Cover dish with foil.
Bake 30 minutes covered or until cheese is melted and enchiladas are warm through.