Dinner for 4

Green Chicken Enchiladas

Name: Green Chicken Enchiladas
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups cooked and skinned shredded chicken meat; 2 cans (4 oz) diced fire roasted hatch chiles; 1/2 white onion; 2 3/4 cups shredded mexican blend cheese; 9 large flour tortillas; 1/4 cup chopped green onion (optional); 2 cups whipping cream; 1 cup chicken broth; 2 avocados; 1 cup fresh cilantro; 1 tsp cumin; 1 tsp garlic salt; 1 tsp kosher salt; 1 lime

Shredded chicken and cheese fill tortillas, which bake in a creamy green chile sauce with avocado and lime.

$5.94per serving $$$

45 minstart to table

4servings

Mexican High-protein Family Dinners

Ingredients

4 cups cooked and skinned shredded chicken meat
2 cans (4 oz) diced fire roasted hatch chiles
1/2 white onion
2 3/4 cups shredded mexican blend cheese
9 large flour tortillas
1/4 cup chopped green onion (optional)
2 cups whipping cream
1 cup chicken broth
2 avocados
1 cup fresh cilantro
1 tsp cumin
1 tsp garlic salt
1 tsp kosher salt
1 lime

Steps

Heat the oven to 375 F and lightly oil a 9-by-13-inch baking dish.
Cook the onion in a saucepan with oil over medium heat for 5 minutes, then add the chiles, cream, broth, cumin, garlic salt, and kosher salt.
Simmer the sauce for 8 minutes, then stir in the lime juice and chopped cilantro.
Dip each tortilla in the warm sauce, fill it with chicken and cheese, roll it tightly, and place it seam-side down in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
Check that the thickest part of the poultry reaches 165 F before serving.
Bake uncovered for 20 minutes, then top with avocado and optional green onion.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.