Best Best Ever Chicken Enchiladas From Colorado Cache Recipes

CHICKEN ENCHILADAS SUPREME

Chicken Enchiladas Supreme image

This recipe comes from the Colorado Cache Cookbook, my all time favorite. This recipe is my son's favorite mexican dish and he requests it every birthday. We all love it! Cook and prep time does not include cooking the chicken. I usually use leftover chicken.

Provided by keen5

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups chopped cooked chicken or 2 cups turkey meat
1 (4 ounce) can chopped mild green chilies
1 (7 ounce) can green chile salsa
1/2 teaspoon salt
2 cups heavy cream
12 corn tortillas
1 1/2 cups grated monterey jack cheese

Steps:

Combine chicken, green chiles and green chile salsa and mix well.
Mix salt and heavy cream in a medium-sized bowl.
Heat about 1/2 inch oil in a small skillet.
Dip each tortilla into hot oil for about 5 seconds, just to soften.
Drain on paper towels.
Dip each fried tortilla into bowl containing cream and salt, coating each side.
Fill each tortilla with chicken mixture.
Roll and place in ungreased flat baking dish.
Pour remaining cream over enchiladas and sprinkle with cheese.
Bake uncovered at 350 degrees for 20 to 25 minutes.

CHICKEN ENCHILADAS SUIZAS

Chicken Enchiladas Suizas image

I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.

Provided by Molly

Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 16

Ingredients

6 skinless, boneless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 cup green salsa
1 cup chopped fresh cilantro
4 teaspoons ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground black pepper to taste
12 (7 inch) flour tortillas
10 ounces shredded Monterey Jack cheese
1 cup whipping cream
½ cup chicken broth

Steps:

Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Nutrition Facts : Calories 992.3 calories, Carbohydrate 62.8 g, Cholesterol 218.2 mg, Fat 54.7 g, Fiber 5 g, Protein 60.3 g, SaturatedFat 31.1 g, Sodium 1466.9 mg, Sugar 5 g