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.