ENCHILADAS SUIZA
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. (You can put a couple of carrots and a quartered onion in the water for flavoring.) Preheat oven to 350 degrees F. Lightly grease 2 (10x15) baking dishes. 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, about 5 minutes; Add mushrooms and cook until softened and liquid evaporates -about 5-7 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 one of the prepared baking dish. Repeat until all the chicken mixture is used and the enchiladas are evenly divided between the 2 pans. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over both sets of the enchiladas. Cover the dishes with aluminum foil. Bake in preheated oven 30 - 40 minutes. Remove foil and continue baking until cheese is completely melted, about 10-15 minutes.
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