Ingredients: |
Ingredients: 4 Chicken breasts
2 1/2 cups chicken broth
2 cups heavy cream (or half and half)
1/4 cup cornstarch
1 package frozen leaf spinach, thawed
1 1/4 cups chopped green onions
1 small can chopped green chiles
3 cups grated monterey jack cheese
12 flour tortillas, 5-6" in diameter
Garnishes: chopped green onions, diced avocado, diced tomato, sliced black olives
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Directions: |
Directions:Boil chicken in broth for 5 minutes. Remove from broth and cut or tear chicken into coarse pieces, set aside.
Squeeze out as much moisture as possible from spinach, then chop it fine. Set it aside.
Combine cream with the broth in saucepan. Bring to a boil. Add enough water to cornstarch to make a smooth thin paste. Stir into boiling broth mixture. Stir over medium heat until mixture boils 2-3 minutes. Stir spinach into cream mixture and cook 2-3 minutes more. Season sauce to taste with salt and pepper.
Combine shredded chicken, green onions, green chiles, half of the cheese and just enough sauce to moisten well.
Fill each tortilla with 3 or more tbsp of chicken mixture, then roll tortilla and place in baking dish. I make two rows of 6 enchiladas in a 9X13 pan. Pour sauce over tortillas, covering completely. Sprinkle with remaining cheese, bake in pre-heated 400º oven for 20 to 30 minutes, or until hot. Garnish with onions, avacado, tomato, and olives before serving. |
This recipe for Enchiladas Suizas is from