Chicken Enchiladas

If you love Mexican food, then you have to try our chicken enchiladas.

Chicken Enchiladas

Total Time: 1 hour, 52 minutes

Yield: 6

Serving Size: 2 enchiladas

Chicken Enchiladas

Mexican food doesn’t have to be terrible for you. If you make it at home, it can be healthy and delicious. We especially love this Chicken Enchiladas recipe from Julianna Grimes on My Recipes.


  • 4 cups cold water
  • 2 cups fat-free and low-sodium chicken broth
  • 1 TBS whole black peppercorns
  • 5 garlic cloves, crushed and diced
  • 2 (6 ounce) boneless, skinless chicken breasts
  • 1 celery stalk, chopped thickly
  • 1 large carrot, peeled and cut into ½ inch pieces
  • 1 jalapeno pepper, halved (more for extra spice)
  • ½ medium onion, cut into wedges
  • 7 ounces of salsa verde (about 1 cup)
  • ¼ cup heavy whipping cream
  • 1 cup chopped tomato
  • ¼ cup fresh cilantro, chopped
  • ¼ TSP kosher salt
  • ½ TSP ground cumin
  • ¼ TSP ground red pepper
  • 4 ounces, 1/3 less-fat cream cheese, softened
  • 12 (6 inch) corn tortillas
  • Cooking spray
  • 1 ounce sharp, shredded cheddar cheese (about ¼ cup)


  1. Combine water, chicken broth, peppercorns, garlic, chicken breasts, celery, carrot, jalapeno, and onion into a saucepan over medium heat. Bring the mixture to simmer. Cook for 8 minutes, or until the chicken is fully cooked.
  2. Remove the chicken from the pan using a slotted spoon and let stand for 10 minutes. Then, shred the chicken and set it aside.
  3. Drain cooking liquid in the pan through a sieve over a bowl. Save the liquid but toss out the solids.
  4. Combine the cooking liquid with the salsa verde in a saucepan. Bring to a boil over medium-high heat. Cook until reduced to about 1 and ½ cups (about 30 minutes).
  5. Reduce heat to low and stir in the whipping cream. Keep the pan over low heat. 6. Preheat the oven to 400 degrees F.
  6. Place chicken in a medium bowl and add tomato, cilantro, salt, cumin, red pepper and cream cheese. Toss all of the ingredients together.
  7. Dip each tortilla in the sauce mixture over low heat for ten seconds. Then fill the tortilla with about 1/3 cup of the chicken mixture. Finish by rolling up the tortilla.
  8. Coat an 11 x 17 inch glass or ceramic baking dish with cooking spray. Arrange the filled tortilla, seam side down.
  9. Spoon the remaining sauce over the tortilla and top with cheddar cheese.
  10. Bake at 400 degrees F for 20 minutes, or until lightly browned.
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