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
  • 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)
  • 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.


Anonymous said...

Those look so great! My husband looooves cilantro. These will definitely make it onto the menu!

Joelen said...

My husband loves loves loves cilantro and he would totally love this! thanks for sharing as its on my must try list!

Noor said...

Yum 2 of my favorite things, I will have to try these.

*Kim* said...

I made these last night and we loved them! FI and I both brought the leftovers to work today! :-)


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