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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