Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas


4-6 servings

3 Tbsp vegetable oil                 
2 boneless, skinless chicken                
   breast halves, cut into ½" strips               
3 garlic cloves, minced                   
1 tsp dried oregano leaves              
½ tsp chile powder                       
1 cup chopped onion                                   
6 oz cheddar cheese, shredded                   
10 blue corn tortillas                 
2½ cups chicken broth
2 Tbsp lime juice
1 tsp ground coriander
1 tsp salt       
¼ tsp black pepper
6 oz Monterey Jack shredded cheese
2 Tbsp flour
1 7-oz can diced green chile
1 4-oz can diced jalapenos, optional
Chopped fresh cilantro


In a heavy skillet, heat 1 Tbsp. of oil. Add chicken strips, minced garlic, oregano and chili powder and sauté over medium high heat until chicken is no longer pink inside. Remove chicken from skillet; set aside. Add remaining 2 Tbsp. oil to skillet; add onion and sauté for 5-6 minutes or until translucent. Stir in flour; cook 1-2 minutes. Mix in diced chile and optional jalapenos. Pour in broth, lime juice, ground coriander, salt and pepper; stir to combine. Bring mixture to boil, reduce heat and simmer 15 minutes until sauce is thickened, stirring occasionally. Remove from heat and let sauce stand for 5 minutes before pureeing.

Preheat oven; set to Convection at 350º. Set aside ½ cup each of the cheeses. Pour ½ cup green chile sauce evenly over the bottom of a 13x9x2” baking dish. Dip corn tortillas into remaining warm chile sauce. Evenly divide the chicken and cheeses among the tortillas and roll the tortillas around the filling; place seam side down in baking dish. Pour remaining sauce over top of enchiladas, then top with reserved shredded cheeses. Bake for 25 minutes or until cheese is melted and golden brown.