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:

Quickview
404k Calories
33g Protein
16g Total Fat
31g Carbs
17% Health Score
Limit These
Calories
404k
20%

Fat
16g
25%

  Saturated Fat
8g
51%

Carbohydrates
31g
11%

  Sugar
2g
3%

Cholesterol
105mg
35%

Sodium
1301mg
57%

Get Enough Of These
Protein
33g
66%

Vitamin B3
13mg
69%

Selenium
44µg
63%

Vitamin B6
1mg
53%

Phosphorus
531mg
53%

Vitamin A
1818IU
36%

Vitamin C
23mg
29%

Potassium
779mg
22%

Calcium
209mg
21%

Magnesium
80mg
20%

Vitamin B5
1mg
19%

Manganese
0.37mg
18%

Vitamin B2
0.3mg
18%

Fiber
4g
17%

Zinc
2mg
14%

Vitamin B1
0.19mg
12%

Iron
2mg
11%

Copper
0.19mg
9%

Vitamin B12
0.53µg
9%

Folate
34µg
9%

Vitamin K
7µg
7%

Vitamin E
0.7mg
5%

Vitamin D
0.61µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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