• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

• Modify this recipe however you like.
• The sauce here is prepared directly in a blender. However, if you use fresh tomatoes/peppers, simmer them for 10-15 min before blending, then add the sour cream.
• Here, the chicken is prepared with a simple dry rub, but you may use any method for preparing the meat filling.
• You can deglaze the pan you use to grill your chicken with water or broth, then stir in a slurry of cornstarch and water to create a rich sauce to add to the chicken and cream cheese for extra flavor.
• The enchiladas shown are a stock image. When I make this again, I’ll get some actual pictures of it.

§Details

• ⏲️ Prep time: 30 min
• 🍳 Cook time: 20 min
• 🍽️ Servings: 8

§Ingredients

• 2, 28 oz cans San Marzano tomatoes
• 2 tsp coriander seeds, freshly ground
• 1, 7 oz can chipotle peppers
• 8 oz sour cream
• salt, to taste

• 4 chicken breast fillets, 2-2.5 lbs
• salt, pepper, garlic powder
• 8 oz cream cheese
• 2 medium onions, finely chopped
• 3-4 stalks green onion, thinly sliced

• Small Tortillas
• Mexican cheese blend, shredded

§Directions

1. In a blender, process tomatoes, coriander, chipotle peppers, and sour cream until smooth.
2. Season the chicken breasts with salt, pepper, and garlic.
3. Pan fry the chicken breasts until medium/medium well. Chop into small cubes.
4. Stir together the chicken, cream cheese, onions, and green onions until combined.
5. Preheat oven to 350F.
6. Line a baking dish with a thin layer of enchilada sauce.
7. Heat tortillas and add filling. Roll up and place in the baking dish.
8. Cover enchiladas with remaining sauce.
9. Cover with foil and bake 15 minutes.
10. Remove foil and top enchiladas with shredded cheese. Bake additional 2-3 minutes until cheese is melted.