Chicken Enchiladas with Green Sauce
Ingredients
The enchiladas
-
3
pieces
boneless, skinless chicken breast halves
-
1
can (14.5 oz)
chicken broth
-
12
pieces
corn tortillas
-
3
cups
shredded Monterrey Jack cheese
-
to taste
sour cream
The green enchilada sauce
-
1
cup
chicken broth
-
5
pieces
medium tomatillos
-
1
can (7 oz)
diced green chilis
-
3
tablespoons
yellow onion
-
1
piece
green onion
-
1
clove
garlic
-
3
tablespoons
cilantro
-
½
piece
Poblano pepper
-
½
piece
lime (juiced)
-
2
teaspoons
sugar
-
½
teaspoon
cumin
-
to taste
salt and pepper
Instructions
- Cook chicken in a slow cooker with broth for 5 hours until tender, then shred and set aside.
- Blend all ingredients for the green enchilada sauce until smooth.
- Heat the sauce in a saucepan until it boils, then reduce heat and simmer for 20 minutes until thickened.
- Warm tortillas on a griddle and stack them to keep warm.
- Assemble enchiladas by placing shredded chicken, sauce, and cheese in each tortilla, then roll them up.
- Place the rolled enchiladas in a baking dish, top with more sauce and cheese.
- Bake in a preheated oven at 350°F for 14-16 minutes until cheese is bubbling.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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