CHICKEN ENCHILADAS SUIZAS
I found this recipe on the internet when I wanted to try making Chicken Enchiladas. I liked the idea of a cream based sauce rather than a tomato based sauce. The filling is so incredible that you can eat it cold right out of the bowl. My family loved it and I make this all the time now.
Provided by ChrissyG1968
Categories One Dish Meal
Time 1h40m
Yield 12-15 enchiladas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
- In skillet, melt butter over medium heat.
- Cook onion and bell peppers until just soft, 5-8 minutes.
- Transfer to large bowl.
- Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
- Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
- Preheat oven to 350 degrees.
- Grease 10x15x2-inch baking pan or 2 smaller pans.
- Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
- Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
- Sprinkle Monterey Jack over enchiladas.
- Combine cream and chicken broth and pour over enchiladas.
- Cover pan with foil and bake 30 minutes.
- Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.
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