Chicken Enchiladas
1 photo of Chicken Enchiladas
Ingredients
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6boneless chicken breasts
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1 pkgchicken taco seasoning
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1 pkgranch style dressing mix
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1 can(s)chicken broth
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1 Tbspbutter
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1onion, chopped
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3 clovegarlic, minced
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1jalapeno pepper, chopped
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1 can(s)chopped green chili peppers, drained
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8 ozcream cheese, room temperature
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1 Tbspchili powder
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2 tspcumin
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1 tspsalt
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1 tspblack pepper
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1 jar(s)salsa verde
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2 cmozzarella cheese, shredded
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1 can(s)green enchilada sauce
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2 cwhipping cream
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1 pkgflour tortillas
How to Make Chicken Enchiladas
- 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.
