Chicken Enchiladas with Spicy Jack Cheese Sauce

Coastal Living
Makes 4 servings


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1 tablespoon garlic-flavored oil or olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into thin strips
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
8 (6-inch) corn tortillas
Garnishes: tomatillo salsa, shredded pepper-Jack or Cheddar cheese, pepitas, fresh cilantro leaves


Prep: 20 Minutes
Cook: 30 Minutes

1. Preheat oven to 375°. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 to 5 minutes. Stir in chicken, cumin, and salt; sauté 5 minutes or until chicken is cooked through. Remove from heat; stir in cilantro and lime juice.

2. Stack tortillas on a plate, and cover with a damp paper towel. Microwave on HIGH 30 to 60 seconds or until hot and pliable.

3. Pour 1/2 cup Spicy Jack Cheese Sauce into the bottom of a lightly greased 11- x 7-inch or 2-quart baking dish. Divide chicken mixture and poblano pepper strips evenly among tortillas; roll and arrange, seam sides down, in baking dish. Spoon remaining cheese sauce over enchiladas, and bake 20 minutes or until hot and bubbly. Garnish, if desired.

Created date

August 2014