Ingredients

The following ingredients have 6 Servings
  • 1 pound chicken breasts pounded thin ( (2-3 breasts))
  • 1 cup low sodium chicken broth
  • 1/2 Mexican squash (may sub. reglar) (sliced and quartered (optional)* )
  • Corn kernels from 1 ear of corn, about 1 cup ((optional)*)
  • 1 red bell pepper, chopped ((optional)*)
  • 3 cups shredded Monterrey Jack cheese, divided (more or less to taste)
  • 2 cup shredded sharp cheddar cheese, divided (more or less to taste)
  • 8-10 flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1-2 jalapenos, deveined, seeded, minced
  • 1/4 cup all-purpose flour
  • 1 14 oz. can low sodium chicken broth
  • 1 tsp EACH ground cumin, garlic pwdr
  • 1/2 tsp EACH salt, chili pwdr, smoked paprika, onion pwdr
  • 1/4 teaspoon pepper
  • 1/4 teaspooon cayenne pepper ((optional for more heat))
  • 1-2 tablespoons lime juice
  • 1/2 cup sour cream
  • sour cream
  • Tomatoes
  • Avocados
  • cilantro
  • chips
  • freshly squeezed lime
  • hot sauce

Instruction

  • Easily cook and shred chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken and add 1 cup chicken broth. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred). Discard any extra broth from skillet (if there is any). Meanwhile...
  • If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
  • Jalapeno Lime Sauce: In a medium saucepan, melt butter in olive oil over medium heat. Add jalapeno and cook for 2 minutes. Sprinkle in flour and cook for 3 minutes (it will be thick).. Reduce heat to low and slowly whisk in can of chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in lime juice and sour cream.
  • Filling: To the same skillet you cooked your chicken, heat 1 teaspoon olive oil over medium high heat. Add squash, corn and red bell pepper and saute for 1-2 minutes. Turn off heat and stir in shredded chicken, 3 tablespoons Jalapeno Lime Sauce and 2 cups Monterrey Jack Cheese and 1 cup sharp cheddar cheese.
  • Assemble: Preheat oven to 350F degrees. Spread 1/4 cup Jalapeno Lime Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla and roll them tightly, then line them in the dish. Top enchiladas with remaining Jalapeno Lime Sauce and remaining Monterey Jack and sharp cheese.
  • Bake: Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden. Top with desired garnishes.