CHICKEN ~ ENCHILADAS SUIZAS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 chicken breast halves; boneless, skinless
1 T. butter
1 c. onion, chopped
1 green bell pepper; seeded, chopped
1 red bell pepper; seeded, chopped
8 oz. cheddar cheese, grated
4oz. diced green chiles
1 c. green chile salsa
1/2 c. fresh cilantro, chopped
4 tsp. cumin
2-3 chipotle chiles in adobe sauce (small can)
12-15 7" flour tortillas
10 oz. Monterey Jack cheese, grated
1 c. heavy whipping cream
1/2 c. chicken broth
Garnish: chopped avocado, tomato, cilantro
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Directions: |
Directions:Preheat oven to 350º.
Place chicken in large pot of water. Cover, bring to boil and simmer 15-20 minutes. (Add red pepper flakes and chicken bouillon cube to water for additional flavor.) Remove from pot, drain, cool and shred chicken.
Meanwhile, in a skillet, melt butter over medium heat. Cook onion and bell peppers until just soft. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle chiles. Season with salt and pepper to taste and mix well.
Grease a 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on a flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from filling side and place seam side down in the prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over the enchiladas. (May be prepared to this point up to 1 day in advance. Cover and refrigerate.)
Combine whipping 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. Place 1 or 2 enchiladas on individual serving plates and garnish with avocados, tomatoes and cilantro. |
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