Chicken Enchiladas

★★★★★ 1 Review
DemonsAngel avatar
By Tawnya Gardner
from Woodland, CA

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!

prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients

  • chopped fresh cilantro
  • chopped tomato
  • chopped avacado
  • 1/2 c
    chicken broth
  • 1 c
    whipping cream
  • 10 oz
    monterrey jack cheese, grated
  • 12 lg
    flour tortillias
  • salt and black pepper to taste
  • 4 tsp
    ground cumin
  • 1/2 c
    chopped fresh cilantro
  • 1 c
    green chile salsa
  • 4 oz
    canned diced green chiles
  • 8 oz
    grated cheddar cheese
  • 1
    green bell pepper, seeded and chopped
  • 1 c
    chopped onion
  • 1 Tbsp
    butter
  • 6
    boneless, skinless, chicken breast halves
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How To Make

  • 1
    Place chicken in pan of boiling water to cover and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
  • 2
    In skillet, melt butter over medium heat, cook onion until just soft, 5-8 minutes. Transfer to large bowl.
  • 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.
  • 4
    Preheat oven to 350 degrees. Grease a 10x15x2 inch pan or 2 smaller pans.
  • 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.
  • 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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