CHICKEN ENCHILADAS

Chicken Enchiladas image

I don't know if the truly orthodox cooks of Mexican food would call this authentic, but I find it to be very good and haven't got any complaints when I make it. If you like spicy food, sub jalapenos for the bell and serano peppers.

Provided by Kevin Young

Categories Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs chicken breasts
1 green bell pepper
2 serrano peppers
1 large tomatoes
1/2 cup chopped sweet onion
2 cloves minced garlic
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 1/2 cups heavy cream
12 corn tortillas (6 inch)
3 cups shredded monterey jack cheese or 3 cups monterey jack pepper cheese

Steps:

Place the chicken in a large skillet in a single layer, along with the peppers, tomato, onion, garlic, cumin, salt, and finally pour the broth over everything.
Bring to a boil, reduce heat, cover and simmer for 1 hour.
Remove chicken pieces from skillet, shaking off any vegetables back into broth.
Return the broth to a boil.
Boil until the mixture is reduced to about 2 cups and then pour into a 13x9 inch baking dish.
preheat oven to 375 degrees F.
When chicken is cool enough to handle, tear into coarse shreds.
Heat cream in a medium skillet over medium heat almost to boiling but not quite, then remove from heat.
Dip a tortilla in the cream a few seconds, coating tortilla entirely.
Place 2-3 tbsps of shredded chicken in center of tortilla along with a light layer of cheese, and roll up tightly.
Place over the sauce in the baking dish.
Repeat this until all tortillas are used.
and packed tightly into dish.
Pour remaining cream over rolled up tortillas and sprinkle with cheese.
Bake approximately 30 minutes.
Garnish with some chopped scallions and diced red bell pepper if you're trying to impress.

Nutrition Facts : Calories 867.7, Fat 58.3, SaturatedFat 29.8, Cholesterol 252.9, Sodium 630.2, Carbohydrate 27.6, Fiber 4, Sugar 2.8, Protein 58.4

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