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Chicken Enchiladas

Country.Chef's picture
  Canned chopped mild green chilies 4 1⁄2 Ounce (1 Can Undrained)
  Loosely packed fresh cilantro 3⁄4 Cup (12 tbs) (Leaves And Stem)
  Green onions 3 , sliced
  Pickled jalapeno peppers slices 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Water 1⁄3 Cup (5.33 tbs)
  8 inch flour tortillas 4
  Cooked chicken/Turkey 8 Ounce, shredded to make 2 cups
  Heavy cream/Whipping cream 1⁄4 Cup (4 tbs)
  Monterey jack cheese 3 Ounce, shredded to make 3/4 cups

1. Preheat the oven to 350°F. Grease an 11" by 7" baking dish.
2. In blender, combine chiles, cilantro, green onions, pickled jalapenos, lime juice, salt, and water; puree until smooth. Transfer to 8-inch skillet and heat to boiling over medium heat; boil 2 minutes. Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortillas; top with chicken. Roll up tortillas and place, seam side down, in prepared baking dish.
3. Stir cream into remaining sauce in skillet; spoon over filled tortillas. Cover with foil and bake 15 minutes. Remove foil; sprinkle with cheese and bake until cheese melts, about 5 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Chicken Enchiladas Recipe