Deluxe Chicken Enchiladas Recipe

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Deluxe Chicken Enchiladas

Lynnda Cloutier


These are not your usual enchiladas. A little extra work, but worth it.Source unknown

★★★★★ 1 vote


2 whole chicken breasts
1/2 small onion
1 bay leaf
8 peppercorns
salt to taste
1/2 medium onion, chopped
3 tbsp. grated parmesan cheese
1 cup shredded monterey jack cheese
1 can green chilies, 4 oz
1 can tomatillos, 13 oz. or tomatoes, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
1/4 cup vegetable oil
8 corn tortillas
1 cup shredded cheddar or jack cheese


1Mix chicken, small onion, bay leaf, peppercorns and salt in large pan. Pour in water to cover. Bring to boil. Reduce heat. Simmer, covered, for 45 minutes or til chicken is tender. Let cool; drain. Discard bay leaf, onion, peppercorns. Save the stock for another use.
2Shred chicken, using 2 forks or fingers. Mix the chicken, chopped onion, Parmesan cheese and 1 cup Monterey Jack cheese in a bowl. Season with the salt
3Mix the green chilies, tomatillos, cilantro, cream and egg in a blender jar or food processor bowl. Process til smooth.
4Preheat oven to 350.
5Warm oil in skillet. Add tortillas, using tongs. Cook til soft; drain on paper towels. Put 1/8 of the chicken mixture on each tortillas, pressing mixture to make it compact. Roll tightly and put seam side down in 7 x 12 inch baking dish. Pour chile mixture over filled tortillas. Sprinkle 1 cup cheddar cheese evenly over mixture. Bake for 20 minutes or til heated through and bubbly. Serves 8

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican