chicken enchiladas

Name: Chicken Enchiladas
Prep time: 1 h
Cook time: 1 h
Cuisine: Mexican
Ingredients: - chopped fresh cilantro; - chopped tomato; - chopped avacado; 1/2 cup(s) chicken broth; 1 cup(s) whipping cream; 10 ounce(s) monterrey jack cheese, grated; 12 large flour tortillias; - salt and black pepper to taste; 4 teaspoon(s) ground cumin; 1/2 cup(s) chopped fresh cilantro; 1 cup(s) green chile salsa; 4 ounce(s) canned diced green chiles; 8 ounce(s) grated cheddar cheese; 1 - green bell pepper, seeded and chopped; 1 cup(s) chopped onion; 1 tablespoon(s) butter; 6 - boneless, skinless, chicken breast halves

(1 RATING)

27 Pinches

Tawnya Gardner

Woodland, CA

Updated on Aug 4, 2013

Found this recipe on the Internet, have not made it yet, but looked so good.. Hopefully will be making this soon.. If you make it and it is good, let me know!

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prep time 1 Hr

cook time 1 Hr

method Bake

yield

Ingredients

- chopped fresh cilantro
- chopped tomato
- chopped avacado
1/2 cup chicken broth
1 cup whipping cream
10 ounces monterrey jack cheese, grated
12 large flour tortillias
- salt and black pepper to taste
4 teaspoons ground cumin
1/2 cup chopped fresh cilantro
1 cup green chile salsa
4 ounces canned diced green chiles
8 ounces grated cheddar cheese
1 - green bell pepper, seeded and chopped
1 cup chopped onion
1 tablespoon butter
6 - boneless, skinless, chicken breast halves

How To Make chicken enchiladas

Step 1

Place chicken in pan of boiling water to cover and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.

Step 2

In skillet, melt butter over medium heat, cook onion until just soft, 5-8 minutes. Transfer to large bowl.
Step 3

Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well. Note: You can do this much a day ahead and store in the refrigerator.
Step 4

Preheat oven to 350 degrees. Grease a 10x15x2 inch pan or 2 smaller pans.
Step 5

Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from filling side and place seam side down in prepared pan. Repeat process with remaining chicken mixture.
Step 6

Sprinkle Monterrey Jack cheese over enchiladas, combine cream and chicken broth and pour over enchiladas. cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 more minutes or until thoroughly heated through. Garnish individual servings with avocado, tomato and cilantro, if desired.
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