Jennifer Garner's Chicken Enchiladas
A creamy, cheesy Midwestern-style chicken casserole that combines tender shredded chicken, green chiles, and sour cream sauce, all rolled in flour tortillas and smothered with melted Monterey Jack cheese.
Equipment
Ingredients
Ingredients
chicken breasts (poached, shredded)
590 g
onion (diced)
150 g
celery (diced)
120 g
butter
28 g
cream of chicken soup
298 g
diced green chiles
226 g
sour cream
120 g
flour tortillas (8-inch)
8 piece
Monterey Jack cheese (shredded)
200 g
Instructions
Poach the chicken
Place chicken breasts in a pot and cover with cold water. Add aromatics if desired. Bring to a boil, then reduce heat and simmer for 10-15 minutes until internal temperature reaches 74°C.
Shred the chicken
Remove chicken from water and shred. You need approximately 2 cups of shredded chicken.
Sauté vegetables
In a skillet, sauté diced onion and celery in butter until softened.
Combine chicken and vegetables
Stir the shredded chicken into the sautéed vegetables.
Prepare the sauce
Whisk together cream of chicken soup, diced green chiles, and sour cream.
Prepare the baking dish
Butter or spray a 9x13-inch casserole dish and spread a thin layer of sauce on the bottom.
Fill the tortillas
Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the prepared baking dish.
Top with sauce and cheese
Spread the remaining sauce over the enchiladas, then sprinkle with shredded Monterey Jack cheese.
Bake the enchiladas
Bake at 175°C for 30-40 minutes until bubbly and golden on top.
Rest and serve
Remove from oven and let rest for a few minutes before serving.
Storage
Cover with foil when reheating to prevent drying out. Add a splash of milk if sauce seems too thick.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.