Ingredients
Scale
- 8 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can green chile peppers, diced
- 16 ounces cream cheese
- 1 cup heavy cream
- 1 teaspoon cumin
- 1/4 cup chopped fresh cilantro
- 8 corn tortillas
- Shredded cheese (Monterey Jack or Cheddar work well)
Instructions
- Preheat oven to 375°F (190°C).
- Rinse the chicken and pat dry with a paper towel. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
- In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the diced green chile peppers and cook for 1-2 minutes.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Return the mixture to the skillet and stir in the cream cheese until melted.
- Stir in the heavy cream and cumin. Bring mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
- Slice the cooked chicken into thin strips.
- To assemble the enchiladas, spread a layer of the green chile sauce in the bottom of a 9×13 inch baking dish.
- Arrange 4 tortillas on a flat surface and spoon some of the chicken down the center of each tortilla, leaving a 1-inch border around the edges.
- Roll the tortillas and place seam-side down in the prepared baking dish.
- Repeat the process with the remaining tortillas and chicken.
- Pour the remaining green chile sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Diet: Meat-based