chicken enchiladas

How To Make chicken enchiladas

• 1

  Preheat oven to 350 degrees.
• 2

  Prepare 13x9-inch baking dish by pouring can of green enchilada sauce in the bottom of dish.
• 3

  Boil chicken breasts in chicken broth with chicken taco seasoning and ranch dressing mix. Boil until tender. Drain chicken breasts, but save broth.
• 4

  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.
• 5

  Add in the drained green chili peppers and softened cream cheese until combined well.
• 6

  Stir in half the jar of salsa verde and remove pan from heat.
• 7

  Heat saved chicken broth to a simmer. Dip a flour tortilla in the warm broth.
• 8

  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.
• 9

  Combine remaining salsa, chicken broth, and whipping cream. Whisk until combined well. Pour over top of enchiladas.
• 10

  Sprinkle remaining shredded cheese over top of enchiladas. Cover dish with foil.
• 11

  Bake 30 minutes covered or until cheese is melted and enchiladas are warm through.
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