Grounds for Divorce Chicken Enchiladas
Pam
One serving is never enough!
ingredients
- 9 to 10 ounces chicken thighs (about 5 or 6 meaty thighs)
- 3-4 cups water
- 1-2 chicken bouillon cubes
- 1 head garlic
- olive oil
- 1 small onion, chopped
- 1 small can diced green chiles
- roasted red pepper to taste, diced
- 4 ounces cream cheese, cubed
- 1 T. hot green salsa
- 4 T. sour cream
- 6 large flour tortillas
- 1 1/4 to 1 1/2 cups Green Enchilada Sauce
- 1 small tomato, diced
- shredded cheese
- Enchilada Sauce:
- 1 T. olive oil
- 1/2 medium onion chopped
- 1 or 2 garlic cloves, minced
- 1 1/2 t. cornstarch
- 2 cups chicken broth (saved from poached chicken)
- 1/4 t. coriander
- 1/4 t. dried oregano
- 1/4 t. ground cumin
- 1/4 t. ground black pepper
- pinch of sugar
- splash of heavy cream
- 2 small cans diced green chiles
- salt to taste
directions
- 1
Bring the water and bouillon cube to a simmer in a large pot. Add the chicken. Cover and simmer until cooked through. Remove the chicken from the broth (save the broth for the sauce). When the chicken is cool enough to handle, remove the meat, discarding the skin and bones. Chop the chicken. Set aside.
- 2
Preheat the oven to 350 degrees. cut off the very top of the garlic clove to expose the cloves. Drizzle with olive oil. Wrap in foil. Bake until soft, about 30 to 40 minutes. Increase oven temperature to 400 degrees.
- 3
Heat a little oil over low heat. Add the onion and cook until soft. Squeeze the garlic out of its skin and into skillet. Add the chicken, chiles, roasted pepper and cream cheese. Simmer until the cheese melts. Remove from heat. Cool slightly. Add the salsa and sour cream to the chile mixture. Stir to combine.
- 4
Roll the chicken filling in the tortillas. Arrange in a baking dish. Pour the Green Chile Enchilada Sauce over. Sprinkle with tomato and shredded cheese. Bake until golden and bubbly, about 20 to 30 minutes.
- 5
Enchilada Sauce:
- 6
Saute the onion and garlic in the oil over medium heat, about 5 minutes. Add the cornstarch; stir until the mixture begins to brown. Slowly whisk in the broth a little at a time. Simmer a few minutes. Add spices, sugar, cream and chiles. Simmer a few minutes more and season with salt to taste.
Source: Pam
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