Cilantro Chicken Enchiladas
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 4-6 Servings
Use a rotisserie chicken if short on time. Serve with Mexican rice and beans.
  • 1 pound of skinless/boneless chicken breasts
  • 3 cups water
  • 1 tsp salt
  • 1 tbsp ground pepper
  • 1 onion, chopped
  • 1 bay leaf
  • 1 cup shredded Monterey Jack Cheese
  • 1 cup shredded Cheddar Cheese
  • ½ cup finely chopped onion
  • 1 cup milk
  • ¾ cup chopped fresh cilantro
  • 2 eggs
  • ½ tsp salt
  • 1 (11-ounce) can tomatillos, drained
  • 1 (4.5-ounce) can chopped green chilies (keep juice)
  • 16 flour tortillas
  1. Add first six ingredients to large pot and bring to a boil.
  2. Reduce heat and cover and cook for 45 minutes to an hour.
  3. Remove chicken and shred in a large bowl.
  4. Preheat oven to 375 degrees F.
  5. Add ¾ cup of Monterey Jack cheese and ¾ cup of cheddar cheese to chicken, as well as the finely chopped onions.
  6. Combine and set aside.
  7. In blender, process milk, cilantro, eggs, salt, tomatillos, and chilies until smooth.
  8. In an 11x7 baking dish add ¼ cup of sauce covered with a few tortillas.
  9. Next, take one tortilla and spoon in ½ cup or so of filling and roll tightly and place in dish.
  10. Repeat until baking dish is nice and comfy.
  11. Pour sauce over enchiladas and bake for 20 minutes.
  12. Sprinkle remaining cheese on top and bake until cheese melts.
Recipe by Cook Eat Delicious! at