Chicken Enchiladas with Green Chile Sauce

Here's another delicious use for the Green Chile Sauce I served 

on the tostadas I made the other evening.

Using buttermilk in the sauce gives it such a unique flavor and the little 

bit of cream cheese gives it an even deeper level of creaminess and tempers 

the tang of the buttermilk. It's perfect!

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Chicken Enchiladas with Green Chile Sauce

4 Boneless skinless Chicken Breasts
1 tsp cumin, plus
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil, plus
1/2 onion, fine chop
3 cloves garlic, minced
8 flour tortillas
8 oz Monterey Jack cheese, grated
2 cups Green Chile Sauce

Mix together cumin and next 5 ingredients; rub into both sides of chicken breast.

Heat oil in a large skillet over med-high heat; brown breasts for 2-3 minutes on both sides. Remove to a plate and let rest 5 minutes. I don't cook my chicken all the way through at this point, only long enough to get a nice crust. Finishing it with the onions adds lots of flavorful juices. Cut chicken into small cubes.

In the same skillet with heat reduced to medium and a little more oil, saute onion 3-4 minutes, stirring to scrape up any bits from the bottom. Stir in garlic and continue to cook 1-2 minutes. Stir in chopped chicken and cook until no pink remains, breaking chicken up with the tip of a wooden spoon. At this point I give it a taste and add more of some/or all of the chicken seasoning, depending on taste. Remove chicken to a bowl.

Heat up the Green Chile Sauce in the same skillet used for the chicken. Lightly coat tortillas in the sauce (I actually just smeared on a thin layer with my hands); fill with some of the chicken mixture; sprinkle on some cheese and roll up, tucking in sides of shells. Place in a baking dish. Once all the enchiladas are rolled and in the baking dish, pour remaining sauce over the top. Sprinkle with more cheese and bake for 25-35 minutes or until hot and bubbly.