Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1/2 cup green chile sauce
- 1 cup shredded cheese (Cheddar or Monterey Jack work well)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 8–10 corn tortillas
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic, cumin, paprika, and cayenne pepper, and cook for an additional minute.
- Add the green chile sauce to the skillet and stir to combine with the onion mixture. Bring the sauce to a simmer and let cook for a few minutes until heated through.
- Stir in the heavy cream and let cook until the sauce has thickened slightly, about 2-3 minutes.
- To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla. Roll the tortilla up and place seam-side down in a baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the creamy green chile sauce over the rolled tortillas and top with shredded cheese.
- Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot, garnished with chopped fresh cilantro if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Diet: Meat/Vegetarian