This recipe was one of my first 'signature' dishes. It sounds fancy but less than an hour prep and cook and it feeds alot!
Quantity
1
Quantity Unit
13x9 pan
Prep Time (minutes)
30
Cook Time (minutes)
30
Ready In (minutes)
60
Ingredients
Amount
Measure
Ingredient
2
onion
2 medium onions chopped (vidalias, mayans or walla wallas work great)
16
tablespoons
Green chiles, 4 oz canned chopped with liquid (16
3
pounds, raw
chicken breast halves, boneless, skinless
2/3
cup
Poblano pepper, roasted and chopped with juice
1
cup
chicken broth, fat free, Health Valley
3/4
cup
fat free half and half
12
tortillas, medium (approx 6" dia)
Tortillas, fat-free flour
2
2/3
cups, shredded
Fat Free Cheddar Cheese
6
ounces
salsa verde (Herdez can)
Steps
Sequence
Step
2
cube raw chicken and add to onion/pepper mixture. Saute until chicken is no longer pink.
3
Add 1/2 cup chicken broth to mix. Cook completely and remove from heat.
4
In a blender add poblanos with juices, half
5
To Assemble: Take tortilla and add 2-3 tablespoons of chicken mixture on tortilla. Then add 2 tblsp of cheese and roll.
6
Place in 13x9 pan and repeat until all tortillas are used. Place poblano cream sauce along with any remaining chicken mixture back on stove and heat sauce through. Pour over enchiladas.
7
Sprinkle remaining cheese on top of sauce and bake uncovered for 30 minutes at 400 degrees.
