Posted by New Mexican style green chile chicken enchiladas with a handmade green chile sauce, corn tortillas, tender seasoned chicken, and lots of melted cheese
PREPRATION TIME:
- Prep Time 40 minutes
- Cook Time 20 minutes
- Total Time 1 hour
- Servings 4 people
Ingredients:
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 2 tbsp flour
- 1.5 cups chicken broth
- 1 cup diced green chile chopped
- 1.5 tsp ground cumin divided
- 1 lb chicken breast boneless, skinless
- salt and pepper to taste
- 1/2 tsp oregano
- 12 corn tortillas
- 2 cups cheddar cheese shredded
Instructions:
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Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
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Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
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Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
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Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 – 25 minutes.
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Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
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Warm tortillas up in the microwave for 30 – 60 seconds, until pliable. Add 2 – 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
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Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
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Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.
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