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Green Chili-chicken Enchiladas With a Twist

Submitted by: | Source: Vseward recipes

Green Chili-Chicken Enchiladas with a twist
2012-10-05 Other
5 8

Instead of frying the tortillas, these are dipped in Chicken Broth. You'll never miss the oil and the enchiladas are moist and flavorful.

  • Servings: 6-8
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour


3 Tbsp Olive Oil
1 Tbsp Butter
3 Tbsp Minced Garlic Cloves
1 Small Onion, diced
2 (7-ounce) Cans Fire-roasted Diced Green Chilies, mild
1 (4-ounce) Can Fire-roasted Diced Green Chilies, hot
¼ tsp Salt
½ tsp Fresh Ground Black Pepper
2 cups Chicken Broth, divided
1 (14 Ounce) Can Garlic-roasted Seasoned Chicken Broth
18 (7- To 8") Corn Tortillas
2 cups Monterey Jack & Cheddar Cheese Blend, mexican blend
3 cups Shredded Cooked Chicken, see note below
Sour Cream & Spanish Rice, optional


Preheat oven to 400 degrees. Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chilies, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup of the regular chicken broth and simmer until reduced by one-third, about 10 minutes.

Bring the seasoned chicken broth and remaining regular chicken broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (You may need 2 or 3 sheets). Do not overlap or tortillas will stick together.

Divide 1 1/4 cups of the cheese equally among tortillas and top each with the shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

Pour the chili sauce over enchiladas, add a large spoonful of simmered chicken broth (left from dipping the tortillas) over the sauce, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, approximately 15 minutes. Serve with sour cream and spanish rice, if you wish. Ole!

Helpful Tips:

Note: I buy a whole seasoned chicken, put it in the crockpot and set it for 10 hours. This cooks the chicken slowly and makes it easy to shred, giving these enchiladas more flavor.