Green Chile Chicken Enchiladas

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  12 Tortilla, Corn, 6-Inch(312g)
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  1 lbs Chicken Breast, Boneless Skinless

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

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  0.5 cup Sour Cream

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

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  8 oz Cheese, Pepper Jack
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  2 Green Onion (Scallion)(30g)
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  0.5 tsp Cumin, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tsp ½ tsp salt ($0.02)
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  8 oz Green Chiles, Canned, Diced
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  2 tbsp Vegetable oil
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  2 tbsp Flour, All-Purpose, White
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  0.5 tsp Garlic powder
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  0.3 tsp Onion powder
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  1 cup 1 cup water ($0.00)
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  0.5 tsp 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, then stack on a plate and cover with foil.
2. 2Add vegetable oil to the skillet over medium heat. Add the chicken breast and cook 5–7 minutes per 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, purée the canned green chiles with their liquid in a blender until smooth.
4. 4Add vegetable oil and flour to a small sauce pot over medium heat, stirring constantly for 1–2 minutes until bubbling and slightly thickened. Stir in the ground cumin, garlic powder, and onion powder to combine.
5. 5Carefully whisk the puréed green chiles and water into the pot over medium heat. Bring to a simmer, stirring often for 2–3 minutes until thickened, then remove from heat and season with salt to taste.
6. 6In a large bowl, combine the sour cream, half of the pepper jack cheese, 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, allow to cool slightly before sealing, and refrigerate for up to 4 days.