Chicken Enchiladas
Tender shredded chicken wrapped in soft corn tortillas, smothered in a flavorful enchilada sauce and topped with melted cheese. This Mexican-inspired dish is perfect for family dinners and can be customized with your favorite toppings.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cans diced green chiles (4 oz cans), canned
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese, softened
- 2 cups red enchilada sauce
- 16 corn tortillas, 6-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 4 green onions, sliced
- 1/2 cup sour cream
- 2 avocado, sliced or diced
Instructions
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1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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2
In a large pot, place 2 lbs boneless, skinless chicken breasts and cover with 2 cups chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through and the internal temperature reaches 165°F (74°C), about 15-20 minutes.
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3
Remove chicken from broth (reserve 1/2 cup of broth) and let cool slightly. Shred the chicken using two forks.
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4
In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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5
Add the shredded chicken, 2 cans canned diced green chiles (4 oz cans), 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Stir to combine and cook for 2-3 minutes.
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6
Stir in the 4 oz softened cream cheese and 1/4 cup of the reserved chicken broth. Cook, stirring frequently, until the cream cheese is fully melted and incorporated. If the mixture seems too dry, add more reserved broth as needed. Remove from heat.
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7
Spread 1/2 cup of 2 cups red enchilada sauce on the bottom of the prepared baking dish.
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8
Warm the 16 6-inch corn tortillas to make them pliable: either wrap them in damp paper towels and microwave for 30 seconds, or heat them one at a time in a dry skillet for a few seconds on each side.
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9
Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up tightly and place seam-side down in the baking dish.
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10
Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the 2 cups shredded Monterey Jack cheese and 1 cup shredded cheddar cheese evenly over the top.
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11
Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
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12
Let stand for 5 minutes before serving. Garnish with 1/4 cup chopped fresh cilantro, 4 sliced green onions, 1/2 cup sour cream, and 2 sliced or diced avocado as desired.