"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dave's Chicken Enchiladas Recipe

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This recipe for Dave's Chicken Enchiladas, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David & Lori Kleymann
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans white chicken breast
2 pint half-n-half or cream,
1 package(15) CORN tortillas,
16 oz. can diced tomatoes,
1 can Rotel tomatoes,
1- 4oz. can diced green peppers,
1-4 oz. can 'Herde' salsa verde (may be hard to find up north of the Red River, dish is still excellent without it),
1 cup of a chunky picante sauce ('On the border' variety if you can find it),
1 package of "Mexican" mix of cheeses(usually cheddar, Monterey jack and mozzarella),
Spanish rice,
sour cream on the side

Directions:
Directions:
chicken-flake the chunks into as small a pieces as possible and mix the picante sauce into this and place in a bowl.
In a skillet add tomatoes, Rotel, green peppers, salsa verde and 1 cup of cream, bring to a slow boil then reduce heat. Place a thin layer of mixture in the bottom of a 9 x 12 non-metal baking dish. Keep the remainder to pour over enchiladas later.
In a saute pan pour 1 pint of the cream and warm over medium-low heat. Place a tortilla into the cream for approx. 10 seconds ( you want to soften the tortilla, but not to the point were it falls apart when you remove it- it will also depend on how hot your cream is. I use a soft-rounded spoon to remove the tortilla, something that won't cut into it.)
Place tortilla on a plate, add 2 table spoons of the chicken mix, roll up and place in the baking dish. repeat until dish is filled, pour the tomato,pepper & cream mix over the top, just until you cover the enchilada's half way up,and bake at 375 degrees for 30 minutes or until bubbly.Sprinkle cheese over the enchilada's when you remove from the oven. Serve with Spanish rice and enjoy.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you want to make this great, insert 3 grilled,peeled and diced Poblano peppers for the green pepper and the taste is awesome.

 

 

 

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