Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 Half Stick (1/4 cup) Land O Lakes® Butter; 1 pound (16 ounces) boneless skinless chicken breasts; 1 (12-ounce) can tomato paste; 2 (14.5-ounce) cans chicken broth; 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons salt; 1 teaspoon finely chopped fresh garlic; 2 cups shredded sharp Cheddar cheese; 1/2 cup frozen corn niblets, thawed; 1/4 cup chopped green chiles; 12 corn tortillas *; 1 tablespoon finely chopped fresh cilantro

Try these easy to make enchiladas with homemade sauce–you won’t go back to store-bought.

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45 min

Prep Time

1 hr 15 min

Total Time

servings

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Ingredients

1 Half Stick (1/4 cup) Land O Lakes® Butter

1 pound (16 ounces) boneless skinless chicken breasts

1 (12-ounce) can tomato paste

2 (14.5-ounce) cans chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons salt

1 teaspoon finely chopped fresh garlic

2 cups shredded sharp Cheddar cheese

¹/₂ cup frozen corn niblets, thawed

¹/₄ cup chopped green chiles

12 corn tortillas

1 tablespoon finely chopped fresh cilantro

*Substitute 6-inch flour tortillas.

How to make

STEP 1

Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
STEP 2

Melt butter in 12-inch skillet over medium heat until sizzling. Add chicken; cook 15-20 minutes or until chicken reaches 165°F and juices run clear when pierced with fork. Remove chicken from skillet; keep warm. Wipe out skillet.
STEP 3

Add tomato paste to same skillet; whisk in chicken broth until sauce is smooth. Stir in chili powder, cumin, salt and garlic. Bring sauce to a boil over medium-high heat. Reduce heat to low. Cook 8 minutes or until thickened.
STEP 4

Shred chicken using 2 forks; place into bowl. Add 1 cup shredded cheese, corn and chiles; mix well.
STEP 5

Dip tortilla in enchilada sauce, removing excess sauce. Place about 1/3 cup chicken mixture in center of tortilla. Roll up tortilla; place into prepared dish, seam-side down. Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over enchiladas. Cover with aluminum foil.
STEP 6

Bake 15-20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted. Sprinkle with cilantro before serving.

Tip #1

Read more about this recipe on Recipe Buzz® Blog.

530 Calories

26 Fat (g)

130 Cholesterol (mg)

2390 Sodium (mg)

37 Carbohydrates (g)

6 Dietary Fiber

39 Protein (g)

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