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Cilantro Chicken Enchiladas

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Meaty, spicy, cheesy, gooey…yummy! Enchiladas are one of the easiest and most delicious Mexican dishes to make. And there is so much variety in what you can do to the dish. Casseroles are great for families, entertaining, or for an easy and quick dinner. If you aren’t a fan of cilantro you can certainly leave it out. I don’t mind cilantro but too much is too much. So you can certainly adjust it to taste. Serve these enchiladas with rice & beans to make a complete dish.

Delicious Rating: Any home cook can whip these up. They are extremely delicious! However, I am a sucker for anything with cheese so maybe I am being a bit bias here. All the flavors seem to meld perfectly. The use of green tomatillos adds such a depth in a sauce that the usual red tomato does not give. You can use an already cooked rotisserie chicken to save time as well. I highly recommend this easy recipe and will make them again myself. Please let me know what you think of them or if you made any improvements or adjustments.

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5.0 from 1 reviews
Cilantro Chicken Enchiladas
Author: 
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.
Ingredients
  • 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
Instructions
  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.

In the recipe I say that you can use a rotisserie chicken if you are short on time. It is up to you. Sometimes I will cook the chicken the day before and shred it and use it the next day for this enchilada recipe.

Fill the whole pan with the rolled enchiladas, don’t leave huge gaping holes in-between or in the corners. Use half the tortilla if you need to fill it up.

Buen Provecho!

2 Responses to Cilantro Chicken Enchiladas

  • Linda V says:

    Flavor is great, but, PLEASE, DO NOT use flour tortillas! They are a TexMex invention! Mexican enchiladas are always made w/corn tortillas! Flour tortillas get gummy and gross when baked in a sauce….yuck!

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