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“A favorite dish in our house. Often served to company with Salsa Salad, homemade guacamole and Sangria.”
1hr 20mins

Ingredients Nutrition


  1. Place chicken breast, peppercorns and onion and garlic in a large saucepan.
  2. Cover with water and bring to a boil.
  3. Reduce to a simmer and cook about 45 minutes until chicken is done.
  4. Remove skin and discard.
  5. Remove chicken from bone and shred.
  6. Mash cooked onion and add to chicken.
  7. Add green chiles with their liquid to chicken.
  8. Add cream cheese to chicken mixture and blend well.
  9. Add broth as necessary to make mixture moist.
  10. Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce.
  11. Bring about an inch of water to a simmer in a skillet.
  12. Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down.
  13. Continue this process until all tortillas are filled.
  14. Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar.
  15. Cover and bake at 375 degrees for 20 minutes.
  16. Pass low-fat sour cream and lime wedges.

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