Garlic Herb Chicken Enchiladas
Chicken Enchiladas topped with a creamy garlic herb sauce.
Ingredients
- 2 chicken breasts with skin and bones
- ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder, and paprika
- 2 tbsp. extra virgin olive oil
- 4 ounces cream cheese
- 1 cup extra sharp cheddar cheese, grated
- ½ cup minced jalapenos
- 1 cup chopped onions
- 2 tbsp. minced garlic
- 1 chopped plum tomato
- ½ cup each chicken stock and heavy cream
- 3 tbsp. mayonnaise
- 1 tbsp. each apple cider vinegar and buttermilk
- ½ tsp. dried dill
- ¼ tsp. kosher salt
- 8 6-inch flour tortillas
- 2 cups Garlic and Herb cheese (I used Sartori Bella Vitano Garlic and Herb cheese), grated
- garnish with sour cream, tomatoes, and parsley
Instructions
- Begin by baking the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking dish, and sprinkle it all over with a quarter teaspoon of the kosher salt, the black pepper, garlic powder, onion powder, and a quarter teaspoon of the paprika. Drizzle with one tablespoon of the oil, and bake for forty minutes, or until the chicken is no longer pink inside. Remove the skin and bones, and shred the chicken.
- While the chicken is cooking, make the enchilada topping: In a small bowl, stir together the cream cheese and the minced jalapenos, and the cheddar cheese. Set aside
- Next, make the enchilada filling: In a large skillet, heat the rest of the olive oil on medium heat. Cook the onions and garlic until they're softened, for about five minutes. Then, add the tomatoes, chicken stock, heavy cream, and kosher salt. Simmer about ten minutes, until the sauce is thickened. Stir in the shredded chicken.
- Fill each tortilla with some of the filling and some of the garlic and herb cheese. Roll up the tortillas and place them seam side down in a casserole.
- Spoon the topping mixture over the filled tortillas and bake for 20 minutes at 350 degrees. Serve with the garnishes.
Nutrition
Calories: 350kcal
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