You may also like
Categories:
chicken breasts chicken broth garlic ground cumin oregano cream of chicken soup sour cream green chiles black olives green onions Cheddar cheese fresh cilantro garlic Flour tortilla
Viewed: 74 - Published at: 3 years agoIngredients
- 4 medium Boneless Skinless Chicken Breasts [boiled & shreadded-reserve 1 cup for top]
- 1 32 oz Box Chicken Broth [+ water if needed]
- 4 Whole Garlic Cloves [skin removed]
- 1 1/2 tsp Ground Cumin
- 1/3 tsp Mexican Oregano
- 4 can 10.5 oz Cream Of Chicken Soup
- 2 cup Sour Cream
- 1 can 8 oz Green Chiles Or 8 Large Roasted Hatch Chiles
- 1 can 4 oz Chopped Black Olives
- 7 Green Onions [chopped-chop additional for garnish]
- 2 cup Monterey Jack Cheese [grated-reserve additional for garnish]
- 2 cup Cheddar Cheese [grated-reserve additional for garnish]
- 1/2 cup Fresh Cilantro [chopped-chop 3 cups additional whole leaves for garnish]
- 1 tsp Each: Garlic Powder - Onion Powder
- 24 small 8" Flour Tortilla Shells
Method
- Add everything in the Meat Section to a pot and boil covered until chicken breasts are fully cooked.
- Usually about 35-40 minutes.
- Puncture chicken with knife to check for doneness.
- Clear fluid only should be seen when it's done.
- Drain and discard broth.
- Always keep chicken away from other kitchen items you're using to avoid any potential cross contamination.
- Mix everything in the Enchilada Filler Section [except for items listed as, "additional garnishes"] and refrigerate until needed.
- Though pull 2 cups filling from that and set to the side in fridge as well.
- Heat 18 or 24 8" Flour Tortillas just slightly in microwave if you're ready to assemble.
- Add 2 tablespoons of filling to the center of a tortilla and smear from end to end.
- Don't add more as these will over expand during baking!
- Add desired amounts of shreadded chicken atop of filling.
- Loosely roll and place enchiladas seam side down in an oven safe dish.
- Smear your 2 cups additional filling evenly between trays on their tops.
- Garnish trays with listed items, additional chicken and 1 cup Cilantro.
- Reserve the rest of Cilantro for service.
- Add a few dashes of Cumin to the finished tops and prepare to bake uncovered.
- Bake at 350 for 40 minutes uncovered in sprayed or nonstick pans.
- Sprayed disposable pans work best for cleanup.
- Serve immediately with Green Chile Salsa, Chile Verde Sauce, Bueno Green Chiles, additional fresh Cilantro, Sour Cream and/or Avocado slices.
- Margaritas go great with these little babies as well!
