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Chicken Enchiladas Recipe

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

Melba Hickey
Added: Thursday, August 13, 2009


4 boneless chicken breasts
1 cup chicken stock (fresh or canned)
6 oz. cream cheese
3 1/2 cups heavy cream
3/4 cup finely chopped onion
2-4 oz. cans chopped green chills
2-10 oz. cans "Tomatillos" (Mexican green tomatoes)
4 tsp. chopped fresh cilantro
2 eggs
3 tsp. salt
1/2 tsp. freshly ground black pepper
3 tbsp. vegetable oil (or more)
12 tortillas
1/2 cup grated Parmesan cheese
3/4 cup grates sharp cheddar cheese
3/4 cup Monterey jack cheese

Place the chicken breasts in a 2-3 quart pan and pour stock over chicken. Bring to a boil over high heat, reduce heat to low and cover. Let cook for about 20 minutes or until chicken is tender, but not falling apart. Transfer chicken to a plate to cool. While cooling, make the sauce as follows: In a blender, combine 1 can of chills, 1 can of tomatoes, 2 tsp. cilantro and 1/4 cup reserved chicken stock. Blend on high speed until mixture is a smooth puree. Add 1 1/2 cups cream, one egg, 1/4 tsp. pepper and 1 1/2 tsp. salt, blend for 10 seconds longer. Pour into bowl and repeat process to make second batch of sauce. When chicken is cooled, shred into small pieces. In a large bowl, beat the cream cheese with a wooden spoon until smooth. Then stir into it, 1/2 cup cream, 3 tbsp. at a time, the onion and the shredded chicken, set aside.
Dip tortillas in chili tomato sauce then fry for a minute or so until limp. Transfer to a plate and put chicken filling in center, fold and place in baking dish. Once all tortillas are filled and placed in dish, pour remaining sauce over them and cover with cheese. Bake for about 20 minutes or so until cheese is melted.




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