Chicken, Green-Chile and Cheese Enchiladas
April 5, 2009
I go through spurts where my mouth is watering for a specific cuisine, lately it’s been mexcian food, but nothing really heavy. I found this recipe from an old cook book (Sunset), and changed it up quite a bit, to make a lighter version. Enchiladas, being one of the most popular mexican dishes, are most commonly covered with a red or green sauce. This version does have a green sauce however it is inside the enchilada, the sauce consists of onions, fresh oregano, cumin, diced green chiles, fresh tomatoes, and chicken broth, fresh and light! The toritllas that I love to use are from La Tortilla factory, they are the “hand made style”, white corn. A soft, flexible and delicious tortilla! Please enjoy!
For more enchilada recipes, check out this link to the “Tex-Mex Cafe”, Thatsmyhome.com.
- 2 Chicken breasts, skinless and boneless
- 2 tbsp. olive oil
- 1 onion, cut in half and sliced thin
- 1 tbsp. fresh oregano
- 1 tsp. cumin
- 1-4 oz. can diced green chiles
- ½ cup reduced sodium chicken broth
- 1 tsp. corn starch
- 1 tomato, chopped
- 2 cups shredded cheddar and jack cheese
- 8 small corn tortillas
If your tortillas are not soft, dampen with water, wrap in foil, and warm in oven on low until hot.
Wash and pat dry your chicken breasts, pound with a mallet to tenderize lightly. Place in a large casserole dish that has been lightly coated with olive oil. Sprinkle chicken breasts with salt, pepper, and cumin. Bake in oven (425 degrees), until cooked through, about 40 minutes. (Turn breasts after 20 minutes to cook evenly). Remove chicken breasts when cooled, and chop into small pieces. Set aside. Reserve casserole dish for your enchiladas.
Heat oil in a large pan over medium heat, add onion, cumin, and oregano. Cook until onion is soft. Mix cornstarch with broth and add to onion mixture with chiles. Bring to a boil, stirring often, reduce heat and simmer unt
il thickened, about 5 minutes. Add chopped chicken and tomato, remove from heat and stir in 1 cup cheese. Spoon enough mixture into each tortilla so you can wrap tortilla thoroughly and place seam side down in your casserole dish. Sprinkle with remaining cheese and olives. Bake uncovered in your 425 degree oven until heated through, about 15 minutes.
Serves: 4
Total time: 60 minutes
Related posts:
- Enchiladas Santa Maria
- Sauteed Chicken Breasts with Rosemary Sauce
- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
