Chicken - Cilantro Enchiladas

Serves: 6
Total Calories: 527


2 chicken breasts
2 cups water
1 onion sliced
1 clove garlic minced
2 to 3 sprigs cilantro fresh or parsley
2 (10-ounce) cans mild enchilada sauce
2 cups Monterey Jack cheese shredded (8 oz.)
8 green onions thinly sliced
2 tablespoons cilantro chopped fresh or parsley
salt and freshly ground pepper
Few drops of hot pepper sauce
12 corn tortillas
2 cups Monterey Jack cheese shredded (8 oz.)
Shredded iceberg lettuce
sour cream Dairy
Guacamole or sliced avocado


In a large saucepan place chicken breasts, water, onion, garlic and cilantro or parsley. Over medium heat bring to a boil reduce heat to low and simmer for 20 minutes or until chicken is tender. Cool. Remove chicken from broth and shred. Strain broth measure 1 1/3 cups.

In a small bowl mix enchilada sauce and chicken broth set aside.

In a medium bowl mix chicken, cheese, green onions, cilantro or parsley, salt and pepper and hot pepper sauce to taste. Stir in 1 cup enchilada sauce mixture set aside.

Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. On a hot griddle or skillet warm tortillas until flexible, turning once dip in enchilada sauce mixture and lay flat. Fill with 2 to 3 tablespoons filling roll and place in baking dish, seam-side down. Spoon remaining sauce over tortillas and sprinkle with cheese. Cover with foil. Bake for 20 minutes or until sauce bubbles and cheese melts.

Garnish enchiladas with lettuce, sour cream and guacamole or avocado.

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

Nutritional Facts:

Serves: 6
Total Calories: 527
Calories from Fat: 236

This Chicken - Cilantro Enchiladas recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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