GREEN CHILI CHICKEN ENCHILADAS
Steps:
- Preheat oven to 350 degrees. Place chicken breasts in a large, heavy pot with chicken broth and bring to a boil. Lower heat, partially cover and simmer gently until cooked, approximiately 30 minutes. Let cool in broth. Remove chicken and shred. Strain broth and reserve. Heat olive oil in a large, heavy pot over medium heat. Add onions and cook until translucent. Add garlic and cumin and cook until softened, about 7 minutes. Add Hatch green chilis and cook until well blended and softened. Add flour and combine well. Slowly add reserved chicken broth (about 4 or 5 cups). Simmer with some strength while you heat tortillas to reduce the sauce a bit. Arrange a paper towel on a large baking pan. In a nonstick frying pan, heat a bit of olive oil. Heat tortillas about 20 seconds on each side to soften. Remove and place on paper towel lined baking pan. Repeat and layer with additional paper towels. Add shredded chicken to the broth mixture and stir to combine. Remove from heat. (This would actually make a really good soup, throw some tortillas in, etc.). Using a ladle, transfer enough sauce to the bottom of a glass baking dish to cover the bottom about 1/4 inch. On a work surface, assemble the enchiladas by placing shredded cheese down the center, then topping with chicken mixture. Try get mostly chicken and vegetables into the enchilada so they aren't too runny. Add to baking dish as you complete. Top with the jar of hot chili sauce and spread evenly. Top with 1 bag of the mozzarella cheese or to coat the top. Place in oven and cook until bubbly and gold on top, about 30 minutes. You may need to broil the top to brown. Serve with sliced avocados on top and sour cream if desired.
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