Try this Chicken Enchiladas recipe, or contribute your own.
- salt and pepper to taste
- 1 cup chopped onion
- 2 tablespoons unsalted butter
- 1 tablespoon fresh cilantro chopped
- 1/2 cup chicken stock
- 1/2 cup cheddar cheese shredded
- enchilada sauce
- 8 corn tortillas
- 4 cooked chicken breasts chopped finely
- 1 jalapeno, chopped and seeded
- 1 can chopped green chiles
- 1 3 oz block cream cheese
- 2 cups monterey pepper jack cheese shredded
- chopped green onions and cilantro for topping
- Carbohydrate 198.948441575552 g
- Cholesterol 180.590000016167 mg
- Fat 29.1577466816812 g
- Fiber 29.4959355109767 g
- Protein 85.6022123922332 g
- Saturated Fat 10.8223668528955 g
- Serving Size 1 1 Serving (952g)
- Sodium 2716.59095093504 mg
- Sugar 169.452506064576 g
- Trans Fat 2.81503548900229 g
- Calories 1379 calories
Step-by-step
- Preheat oven to 350.
- Lightly grease 9 x 13 inch baking dish.
- Melt butter on medium heat and then saute onion, jalapeno pepper and one can of green chiles for about five minutes.
- Add chicken, cream cheese, chicken stock and cilantro to pan.
- Stir until cream cheese is melted and then stir in cilantro.
- Heat tortillas according to package directions.
- Spread ½ cup enchilada sauce on bottom of prepared dish.
- Place a generous amount of chicken on each tortilla, roll up and place seam side down in baking dish.
- When all tortillas have been rolled and placed in dish, spread about one cup of enchilada sauce on top of finished tortillas. You may like more or less sauce depending on taste.
- Sprinkle Monterey Jack cheese on top of tortillas, then add Cheddar.
- Bake for 35-40 minutes or until cheese is melted and starting to brown a little around the edges.
- Sprinkle hot enchiladas with chopped green onions and fresh cilantro.
- Serve with sour cream.
The Binding Power of Cream Cheese
Cream cheese anchors the chicken filling by trapping moisture inside the folded tortillas. Dairy fats coat the palate, which moderates the capsaicin heat from the jalapeño and green chiles. This fat emulsion keeps the lean chicken breasts from drying out during long baking cycles.
Thermal Dynamics in the Oven
Baking at 350 degrees Fahrenheit allows the interior filling to reach a safe temperature without scorching the outer tortilla edges. Monterey Jack and cheddar cheeses melt uniformly at this moderate heat level. Watch for the edges to bubble and turn golden brown, indicating the dairy solids have begun to brown.
Freezer Storage and Make-Ahead Mechanics
Assemble the dish entirely without the final layer of sauce if freezing for later use. Wrap the unbaked casserole tightly in plastic wrap, then aluminum foil for up to three months. Thaw overnight in the refrigerator before adding the sauce and baking.
