Creamy Green Chile Chicken Enchiladas
Creamy Green Chile Chicken Enchiladas is a Mexican main course. This recipe serves 8 and costs $2.27 per serving. One portion of this dish contains around 33g of protein, 16g of fat, and a total of 405 calories. A few people made this recipe, and 74 would say it hit the spot. It is brought to you by Restless Chipotle. A mixture of cilantro, garlic, whole milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Creamy Green Chile Chicken Enchiladas, Chicken Enchiladas with Creamy Green Chile Sauce, and Stacked Chicken & Zucchini Enchiladas with Creamy Green Chile Sauce.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
¼ c butter
½ cup buttermilk
1 cup canned green chilis
1 carrot
1 stalk celery
½ cup cheese for topping
4 chicken breasts
1 c of the chicken broth, strained
1 quart organic chicken broth
½ large, dried chipotle or New Mexico chile
¼ c chopped cilantro
¼ cup chopped cilantro
½ c shredded Pepper Jack, Monterey Jack, or Colby cheese
16 corn tortillas
¼ c flour
4 cloves of garlic
1 small onion
¼ tsp pepper
few cranks of black pepper
¼ tsp salt
1 tsp salt
¼ c whole milk
Equipment:
oven
pot
whisk
baking pan
Cooking instruction summary:
Preheat oven to 375 degrees.Add the chicken breast, broth, c cilantro, garlic, onion, celery, carrot, salt, pepper and chipotle to a stockpot.Simmer until the chicken breast is cooked through but not dry, about 15 minutes.Remove chicken, strain broth and set aside.Shred the chicken with a fork.Meanwhile make the sauce.Melt the butter over medium heat.Sprinkle the flour over and cook for one minute stirring constantlyWhisk in the 1 cup of strained broth, buttermilk and the milk.Cook, stirring constantly until mixture thickens and is smooth, about 5 minutes.Mix the cup of cheese with the chicken breast and spoon enough sauce in it to make it moist.Spoon enough sauce over the bottom of a greased, 13 x 9" baking dish to cover it.Dip the warm tortillas in the sauce and then lay flat on a plate.Spoon cup or so of the chicken mixture in the tortilla and roll tightly.Lay seam side down in the prepared baking dish.Repeat until the chicken mixture is all used up.Pour the remaining sauce over the enchiladas, sprinkle with the green chilis, remaining c cheese, and cilantro.Bake for 20 minutes.
Step by step:
1. Preheat oven to 375 degrees.
2. Add the chicken breast, broth, c cilantro, garlic, onion, celery, carrot, salt, pepper and chipotle to a stockpot.Simmer until the chicken breast is cooked through but not dry, about 15 minutes.
3. Remove chicken, strain broth and set aside.Shred the chicken with a fork.Meanwhile make the sauce.Melt the butter over medium heat.Sprinkle the flour over and cook for one minute stirring constantly
4. Whisk in the 1 cup of strained broth, buttermilk and the milk.Cook, stirring constantly until mixture thickens and is smooth, about 5 minutes.
5. Mix the cup of cheese with the chicken breast and spoon enough sauce in it to make it moist.Spoon enough sauce over the bottom of a greased, 13 x 9" baking dish to cover it.Dip the warm tortillas in the sauce and then lay flat on a plate.Spoon cup or so of the chicken mixture in the tortilla and roll tightly.Lay seam side down in the prepared baking dish.Repeat until the chicken mixture is all used up.
6. Pour the remaining sauce over the enchiladas, sprinkle with the green chilis, remaining c cheese, and cilantro.
7. Bake for 20 minutes.
Nutrition Information:
covered percent of daily need
