Chicken Enchiladas with Cheddar

Name: Chicken Enchiladas with Cheddar
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 Portionen
Ingredients: 4 piece boneless, skinless chicken breasts; 1 tbsp vegetable oil; 1 piece onion, chopped; 14.5 ounce can stewed tomatoes; 14.5 ounce can chicken broth; 10.5 ounce can condensed cream of chicken soup; 10 ounce can diced tomatoes with green chile peppers; 12 piece small chile peppers, diced (Optional); 1 bunch green onions, chopped, divided; 1 cup heavy cream; 6 piece 6 inch corn tortillas; 3 cups shredded Cheddar cheese, divided; 10 ounce can enchilada sauce

Casserole

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These chicken enchiladas are a family favorite! I've been making them for years, and they always disappear quickly. The combination of tender chicken, flavorful tomato sauce, and melted cheddar cheese is simply irresistible. They're perfect for a casual weeknight dinner or a potluck with friends. The recipe is easily adaptable – add your favorite veggies or adjust the spice level to your liking. You can even prepare the filling ahead of time for an even quicker meal. These enchiladas are hearty, satisfying, and sure to please everyone at the table.

Ingredients (13 ingredients)

4 piece boneless, skinless chicken breasts
1 tbsp vegetable oil
1 piece onion, chopped
14.5 ounce can stewed tomatoes
14.5 ounce can chicken broth
10.5 ounce can condensed cream of chicken soup
10 ounce can diced tomatoes with green chile peppers
12 piece small chile peppers, diced (Optional)
1 bunch green onions, chopped, divided
1 cup heavy cream
6 piece 6 inch corn tortillas
3 cups shredded Cheddar cheese, divided
10 ounce can enchilada sauce

Preparation (8 steps)

Prepare the chicken

Cut the 4 boneless, skinless chicken breasts into 1-inch strips and place them in a medium glass or ceramic bowl. Add your desired marinade and toss until the chicken is coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes.

Preheat the oven

Preheat the oven to 350 degrees F (175 degrees C).

Cook the chicken and vegetables

Remove the chicken from the marinade and shake off the excess. Discard the remaining marinade. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken and 1 chopped onion and cook until the chicken is evenly browned. Stir in 1 (14.5 ounce) can of stewed tomatoes, 1 (14.5 ounce) can of chicken broth, 1 (10.5 ounce) can of condensed cream of chicken soup, 1 (10 ounce) can of diced tomatoes with green chile peppers, and 12 diced chile peppers (optional). Bring to a boil. Reduce heat, cover the skillet, and simmer until the chicken is no longer pink and the juices run clear, about 20 to 30 minutes.

Shred the chicken and reduce the sauce

Remove the chicken from the skillet and shred it when it is cool enough to handle. Meanwhile, continue simmering the tomato mixture in the skillet until it is reduced to about 2 1/4 cups.

Combine chicken and tomato mixture

Combine the shredded chicken and about 1/4 cup of the reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl. Stir in 1/2 bunch of chopped green onions. Pour the remaining 2 cups of reduced tomato mixture into a 9x13-inch baking dish.

Soften tortillas

Heat 1 cup of heavy cream in a separate skillet over low heat, being careful not to boil. Dip the 6 (6 inch) corn tortillas into the warm cream to soften and coat. Transfer to a work surface.

Assemble the enchiladas

Spoon about 1/3 cup of the chicken mixture onto each tortilla. Top each with about 1/4 cup of shredded Cheddar cheese. Roll up the tortillas to enclose the filling. Place the rolled tortillas in the baking dish, seam-sides down, and drizzle with 1 (10 ounce) can of enchilada sauce. Cover with the remaining 1 1/2 cups of shredded Cheddar cheese and sprinkle the remaining 1/2 bunch of chopped green onions over the cheese.