Chicken-Cilantro Enchiladas

Serves: 6
Total Calories: 661


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.

* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most super markets' produce departments.

Nutritional Facts:

Serves: 6
Total Calories: 661
Calories from Fat: 245

This Chicken-Cilantro Enchiladas recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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