Chicken Enchiladas
1 photo of Chicken Enchiladas Recipe
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
How to Make Chicken Enchiladas
- 1Preheat oven to 350 degrees.
- 2Prepare 13x9-inch baking dish by pouring can of green enchilada sauce in the bottom of dish.
- 3Boil chicken breasts in chicken broth with chicken taco seasoning and ranch dressing mix. Boil until tender. Drain chicken breasts, but save broth.
- 4Melt 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.
- 5Add in the drained green chili peppers and softened cream cheese until combined well.
- 6Stir in half the jar of salsa verde and remove pan from heat.
- 7Heat saved chicken broth to a simmer. Dip a flour tortilla in the warm broth.
- 8Place 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.
- 9Combine remaining salsa, chicken broth, and whipping cream. Whisk until combined well. Pour over top of enchiladas.
- 10Sprinkle remaining shredded cheese over top of enchiladas. Cover dish with foil.
- 11Bake 30 minutes covered or until cheese is melted and enchiladas are warm through.
