Total Calories: 661
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.
* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most super markets' produce departments.
This Chicken-Cilantro Enchiladas recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.
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