Creamy Green Chile Chicken Enchiladas
Serves 6
Directions
- 1Season chicken with salt and black pepper.
- 2Sear chicken in a heated pan with oil for 4 minutes per side.
- 3Remove chicken, add more oil to the pan, and sauté sliced onions for a couple minutes.
- 4Add 1/2 cup chicken broth and 1/2 cup green enchilada sauce.
- 5Return chicken to the pan, cover, and cook over medium heat until internal temperature reaches 165°F.
- 6Remove chicken, let rest for 5 minutes, then shred.
- 7Return shredded chicken to the pan and mix with the sauce.
- 8Melt 5 tablespoons of butter in a pan, add chopped onion and sauté for a couple minutes.
- 9Add minced garlic, flour, and cook for 1 minute.
- 10Add green chiles, 3 cups chicken broth, 1 1/2 cups enchilada sauce, cumin, salt, and pepper; whisk until simmering.
- 11Remove from heat, add sour cream, and whisk.
- 12Warm corn tortillas in a pan with oil.
- 13Pour some sauce into a baking dish.
- 14Fill tortillas with chicken and cheese, roll, and place in the baking dish.
- 15Top enchiladas with the remaining sauce and queso oaxaca.
- 16Bake at 350°F until the cheese is completely melted.
Ingredients
- 3 lbs chicken
- salt
- black pepper
- oil
- 1/2 whole onion, sliced
- 1/2 cup chicken broth
- 1/2 cup green enchilada sauce
- 5 tbsp butter
- 1/4 whole onion, finely chopped
- 1 clove garlic, minced
- 5 tbsp all-purpose flour
- 4 oz green chile
- 3 cup chicken broth
- 1 1/2 cup enchilada sauce
- 3/4 tsp ground cumin
- salt (optional)
- black pepper (optional)
- 1 1/2 cup sour cream, room temperature
- corn tortilla
- cheese
- queso oaxaca
