Name: Chicken & Jalapeño Enchiladas with Creamy White Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 6 cloves garlic; 1 ½ small bunches green onions (scallions); 6 jalapeño peppers; 1 (227 g) block mozzarella cheese; ¾ cup plain Greek yogurt; 12 small flour tortillas; 3 tomatoes; 1 ½ medium yellow onions; all-purpose flour; butter, unsalted; chili powder; extra virgin olive oil; salt

Chicken & Jalapeño Enchiladas with Creamy White SauceChicken & Jalapeño Enchiladas with Creamy White Sauce — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

6 cloves garlic

1 ½ small bunches green onions (scallions)

6 jalapeño peppers

1 (227 g) block mozzarella cheese

¾ cup plain Greek yogurt

12 small flour tortillas

3 tomatoes

1 ½ medium yellow onions

all-purpose flour

butter, unsalted

chili powder

extra virgin olive oil

salt

Instructions

Place chicken in a medium saucepan; cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and let simmer until chicken is cooked through, 8-12 minutes. Remove chicken from the saucepan and place on a plate; discard cooking liquid.

Wash and dry the fresh produce.

Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Peel and small dice onions. Peel and mince garlic.

Heat another medium saucepan over medium heat.

Once the saucepan is hot, add oil and swirl to coat the bottom.

Add the jalapeños, onion, garlic, chili powder, and salt to the saucepan. Cook, stirring occasionally, until vegetables have softened, 4-5 minutes.

Grate the mozzarella cheese.

Transfer cooked vegetables from the saucepan to a large bowl. Shred the chicken and add to the bowl with the vegetables. Stir to combine and set aside.

Return medium saucepan to stove over medium heat. Melt the butter, then add the flour. Whisk for 1 minute.

Add the broth and salt to the saucepan; whisk until thickened, 2-3 minutes. Remove from the heat and let cool, 3-5 minutes.

Preheat oven to broil.

Grease the bottom of a baking dish with oil. Place ⅓ cup of chicken filling in the center of each tortilla. Top chicken with 1 tbsp of cheese. Roll tightly and place seam-side down in the baking dish.

Add yogurt to the pan with the sauce and whisk until smooth. Pour the sauce over the tortillas in the baking dish. Top with the remaining cheese. Place baking dish in the oven and broil until cheese is melted and bubbly, 3-4 minutes.

Meanwhile, small dice the tomato and green onion.

Divide the enchiladas between plates and top with tomato and green onion. Enjoy!

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