Creamy Green Chile Chicken Enchiladas
Directions
- 1Season the chicken with salt and black pepper.
- 2Sear the chicken in a heated pan with oil for 4 minutes per side.
- 3Remove the chicken, add more oil to the pan, and sauté sliced onions for a couple of minutes.
- 4Add 1/2 cup chicken broth and 1/2 cup green enchilada sauce to the pan.
- 5Return the chicken to the pan, cover, and cook over medium heat for 8-10 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- 6Remove the chicken and allow it to rest for 5 minutes before shredding it.
- 7Return the shredded chicken to the pan and mix with the sauce.
- 8Melt butter in a pan, add chopped onions, and cook for a couple of minutes.
- 9Add minced garlic, then whisk in the flour and cook for 1 minute.
- 10Add green chiles, then gradually whisk in the 3 cups of chicken broth and 1 1/2 cups of enchilada sauce.
- 11Season with cumin, salt, and black pepper to taste, and continue whisking until the sauce comes to a simmer.
- 12Turn off the heat, add the room-temperature sour cream, and whisk it in.
- 13Warm the corn tortillas in a pan with a little oil until flexible.
- 14Pour some sauce into a baking dish, then roll the chicken and cheddar cheese into the tortillas and place them in the dish.
- 15Top the enchiladas with the remaining sauce and queso oaxaca.
- 16Bake at 350 degrees for 8 minutes, or until the cheese is completely melted.
Ingredients
- 3 lbs chicken breast
- salt (optional)
- black pepper (optional)
- oil
- 1/2 whole onion, sliced
- 0.5 cup chicken broth
- 0.5 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
- 1.5 cup enchilada sauce
- 3/4 tsp ground cumin
- salt (optional)
- black pepper (optional)
- 1.5 cup sour cream, room temperature
- corn tortillas
- cheddar cheese
- queso oaxaca
