Spicy Chicken Enchiladas Recipe
Spicy Chicken Enchiladas
October 26, 2014 by Jaime @ Mom's Test Kitchen 23 Comments
Welcome to October’s Secret Recipe Club reveal! This month I had the pleasure of picking a recipe from Erin & the wonderful blog The Spiffy Cookie! It was fun looking through Erin’s blog because I immediately felt a home town connection to her since we live where she was born!
Erin has a ton of great recipes to pick from & I actually had selected two of her recipes to make – her California Quesadillas with Honey-Balsamic Dipping Sauce & her Lighter Pizza Dip. I knew both of those recipes would be perfect for snacking during a Sunday afternoon of football watching!
But this past week we celebrated the Hubs 33rd birthday & he decided he wanted Chicken Enchiladas for dinner. Luckily Erin had a few enchilada choices to pick from & I ended up going with her Spicy Avocado Chicken Enchiladas. Unfortunately my avocados went bad before I made the enchiladas so I added a little bit of corn instead. These enchiladas were absolutely delicious & the Hubs loved his birthday dinner! I will definitely be making these again but next time with the avocados!!
Spicy Chicken Enchiladas
Ingredients
- for the enchilada sauce:
- 1 tablespoon butter
- 1 serrano pepper, minced (remove the seeds for less heat)
- 2 cloves roasted garlic, minced
- 1 tablespoon flour
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 cup roughly chopped cilantro
- 1 cup salsa verde
- 1/2 cup fat free plain Greek yogurt
- salt & pepper to season
- for the enchiladas:
- about 3 cups chopped cooked chicken breasts
- 8 ounces shredded Monterrey Jack cheese
- 1 small yellow onion, chopped
- 1 cup corn (I used frozen)
- 2 cloves roasted garlic, minced
- 8-10 flour tortillasInstructions
Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish.
In a medium sauce pan, melt the butter over medium-high heat. Saute the serrano pepper and garlic for 1 minute. Stir in the flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the salsa verde, cilantro & Greek yogurt until combined. Remove from heat.
While the sauce is cooking, saute your chopped onion & corn in a skillet over medium heat until they begin to caramelize. Add the minced garlic & saute for about another 30 seconds to 1 minute or until the garlic becomes fragrant.
Add about 3/4 cups of the enchilada sauce to the bottom of the prepared pan. In a large bowl, combine the chicken, about 1/2 of the shredded Monterrey Jack cheese, corn & onion. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with the remaining cheese and bake for 15-20 minutes or until bubbling and lightly brown on top.
Serve immediately.
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http://momstestkitchen.com/2014/10/spicy-chicken-enchiladas.html
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