Green Chile Chicken Enchiladas

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  Tortilla, Corn, 6-Inch
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  Vegetable oil(8g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cheese, Pepper Jack(227g)
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  Green Onion (Scallion)
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  Garlic powder(3g)
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  Cumin, Ground(3g)
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  Cayenne Pepper, Ground(1g)
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  ½ tsp salt ($0.02)
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  Green Chiles, Canned, Diced(113g)
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  Vegetable oil(30g)
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  Flour, All-Purpose, White(30g)
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  Cumin, Ground(5g)
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  Garlic powder(3g)
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  Onion powder(1g)
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  1 cup water ($0.00)
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  ½ tsp salt ($0.02)

Instructions

1. 1Heat a large skillet over medium-high heat. Once hot, toast each corn tortilla for 30–60 seconds on each side until browned on the edges (no oil needed). Stack the toasted tortillas on a plate and cover with foil to keep them from drying out.
2. 2Turn the heat down to medium, add vegetable oil to the skillet, and swirl to coat. Add the chicken breast and cook for 5–7 minutes on each side over medium heat until no longer pink and internal temperature reaches 165°F. Transfer to a cutting board to cool, then finely dice.
3. 3While the chicken cooks, add the canned green chiles with their liquid to a blender and purée until smooth.
4. 4Add vegetable oil and flour to a small sauce pot over medium heat. Stir constantly for 1–2 minutes until the mixture bubbles and thickens slightly. Add the ground cumin, garlic powder, and onion powder, stirring to combine.
5. 5Carefully whisk in the puréed green chiles and water to the pot over medium heat. Bring to a simmer, stirring often for 2–3 minutes until thickened. Remove from heat and season with salt to taste. Set the sauce aside.
6. 6In a large bowl, combine the sour cream, half of the pepper jack cheese, sliced green onions, garlic powder, ground cumin, cayenne pepper, and salt. Add the diced chicken and stir until well combined.
7. 7Spread about ¼ cup of the chicken filling down the center of each tortilla, roll closed, and place seam-side down in a baking dish. Pour the green chile sauce over the enchiladas, top with the remaining pepper jack cheese, and bake at 350°F for 30 minutes until the sauce bubbles around the edges.
8. 8Divide the finished enchiladas evenly into 6 airtight containers while still warm, allowing to cool slightly before refrigerating. Store for up to 4 days.