Cilantro Chicken Enchiladas

With minimal groceries in the house, I had to get creative! The last time Paul went to the store, he came back with a giant bunch of cilantro which had to be used up. So something with Mexican flavors came to mind...we had chicken, red onion, sour cream, mushrooms...hmmm...so I came up with this! Cilantro Chicken Enchiladas!

They turned out very good, with a lot of fresh cilantro flavor, complimented by the chopped red onion, creamy topping and just enough cheese. These were a big hit with Paul and it was really easy to put together!

Cilantro Chicken Enchiladas
Recipe courtesy of me
Ingredients

• 1 lb. boneless, skinless chicken (we had chicken tenderloins)
• 1 can beef broth
• 1 can chicken broth
• 2 cans water (using one of the broth cans)
• 1/2 red onion, chopped, 1 small chunk of red onion reserved
• 1 small can chopped green Chile peppers
• 4 cloves of garlic, peeled & smashed
  
• 1 cup cilantro, chopped & divided
• 1 cup of sour cream, divided
• 1 can cream of chicken soup
• 1/4 cup heavy cream or milk
• 1 cup shredded cheese, divided, plus handful for topping
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. pepper
• Flour tortillas (I used 10)

Directions

• Preheat oven to 350 degrees F.
• Bring beef broth, chicken broth, 2 cans of water, smashed garlic, chunk of red onion, can of Chiles with juice & chicken to boil, cooking through until chicken is tender. Chop & set aside.
  
• Meanwhile, mix chopped red onion, 1/2 cup of sour cream, 1/2 cup of Cilantro, 1/2 cup shredded cheese, finally adding chopped cooked chicken. Add 1 tsp. salt & 1/2 tsp. pepper. Mix well.
• Wrap flour tortillas in damp paper towel & heat in microwave for 1 minute or until warm & pliable.
• Fill each tortilla with scoop of chicken mixture, roll tightly & place in a casserole dish that has been sprayed with non-stick spray. Repeat until all tortillas are filled.
• In a separate bowl, mix together 1/2 cup of sour cream, 1/2 cup Cilantro, 1 can of cream of chicken soup, heavy cream (or milk), 1/2 cup shredded cheese, Cumin, pinch of salt & pepper & whisk together until creamy & combined.
• Spread the soup mixture over the top of enchiladas & sprinkle with extra cheese.
• Put into oven & bake at 350 for 20-30 minutes, until hot throughout & bubbly.
• Serve with your choice of toppings/sides.