Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
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

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.

55 minMediumServes 6420 cal/serving

MexicanDinnerOvenStandardHigh ProteinLow CarbLow-SodiumAlcohol-Free

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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

1

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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.
3

Remove chicken from broth (reserve 1/2 cup of broth) and let cool slightly. Shred the chicken using two forks.
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.
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.
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.
7

Spread 1/2 cup of 2 cups red enchilada sauce on the bottom of the prepared baking dish.
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.
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.
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.
11

Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
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.

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Questions

How long does Chicken Enchiladas take?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is step 11 (25 minutes): "Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp."

What temperature do I cook Chicken Enchiladas at?

For Chicken Enchiladas, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 25 minutes, in step 11. The target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of sour cream in Chicken Enchiladas?

The entry for Chicken Enchiladas calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken thighs instead of chicken breasts in Chicken Enchiladas?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Enchiladas uses 2 lbs boneless, skinless chicken breasts.

How hot is Chicken Enchiladas?

Moderately. The heat in Chicken Enchiladas comes from 2 cans diced green chiles (4 oz cans), canned and 1 tsp chili powder. For a milder plate, remove the seeds and ribs from the green chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Chicken Enchiladas dairy-free?

Not cleanly. Here the dairy (4 oz cream cheese, softened, 2 cups Monterey Jack cheese, shredded, 1 cup cheddar cheese, shredded, 1/2 cup sour cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

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