Chicken Cilantro Enchilada
Makes 6 servings
- 2 chicken breasts whole, about 2 pounds
- 2 cups water
- 1 onion sliced
- 1 clove garlic minced
- 2 to 3 sprigs cilantro of fresh or parsley
- 1 1/3 cups chicken broth
- 2 10-ounce cans mild enchilada sauce
- 4 cups Monterey jack cheese coarsely grated
- 8 green onions thinly sliced
- 2 tablespoons cilantro chopped fresh leaves
- Salt and freshly ground pepper to taste
- Few drops hot pepper sauce
- 12 corn tortillas
- Garnish with any or all of the following:
- Shredded iceberg lettuce
- Sour cream Dairy
- Guacamole or sliced avocado
Bring chicken breasts to boil in water with onion, garlic, and cilantro or parsley sprigs; reduce heat and simmer until tender, about 10 minutes. Remove chicken from broth when cool and shred meat; strain broth. Add 1 1/3 cups broth to enchilada sauce; set aside.
For filling, combine chicken, 2 cups cheese, green onions, and cilantro leaves with salt, pepper, and hot pepper sauce to taste. Add 1 cup enchilada sauce to moisten.
Warm tortillas on hot griddle or skillet until flexible, turning once; dip in enchilada sauce and lay flat. Fill with 2 to 3 tablespoons chicken filling; roll and place in 9 x 13-inch greased baking dish, seam side down. Spoon remaining enchilada sauce over tortillas and sprinkle evenly with remaining 2 cups cheese.
Cover baking dish with foil; place in preheated 350° F oven for about 20 minutes or until sauce bubbles and cheese melts.
Garnish with your choice of lettuce, sour cream, and guacamole or sliced avocado.
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