Chicken Enchiladas Suizas
Helen Sandrini
Enchiladas
ingredients
- 6 chicken breasts (boneless, skinned)
- 1 T butter
- 1 cup chopped onion
- 1 green bell pepper (cored, seeded & chopped)
- 1 red bell pepper (cored, seeded 7 chopped)
- 8 oz. grated cheddar cheese
- 1 4 oz. can diced green chiles
- 1 cup green chili salsa
- 1/2 cup fresh cilantro (chopped)
- 4 tsp. ground cumin
- 1-3 canned chipotle chiles in adobo sauce (optional)
- Salt & pepper
- 12-15 7" flour tortillas
- 10 oz. jack cheese (grated)
- 1 cup whipping cream
- 1/2 cup chicken broth
directions
- 1
1. Place chicken in boiling water to cover & simmer 15-20 min.
- 2
2. Remove from heat, drain, cool, & shred chicken
- 3
3. Preheat oven to 350
- 4
4. In medium skillet, melt butter over medium heat...cook onion & peppers until soft (5-8 min.)
- 5
5. Transfer to a large bowl...Add chicken, cheddar cheese, chiles, salsa, cilantro, cumin & chipotle chiles. Season with salt & pepper & mix well.
- 6
Grease 10 x 15 x 2-inch baking pan. Place 1 tortilla on flat surface & place 1/3 cup chicken mixture along 1 edge. Roll up from filling side & place , seam down, in pan. Repeat with rest of mixture. Sprinkle jack cheese on top.
- 7
Combine cream & chicken broth...pour over enchiladas. Cover with foil & bake 30 minutes or until heated thoroughly.
- 8
Serve with guacamole & salsa
Source: Mom
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