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Chicken Enchiladas in Cheese Cream Recipe

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This recipe for Chicken Enchiladas in Cheese Cream is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole boneless, skinless chicken breasts (about 1 lb.) halved
1/2 cup cold water
2 cloves garlic, thinly sliced
1 large onion, finely chopped (1cup)
3 tbsp. butter
1 clove garlic finely chopped
2 - 3.5 oz. cans whole green chilies, seeded, rinsed and chopped
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. oregano, crumbled
1/4 tsp. pepper
1/4 cup flour
1 cup chicken broth
1 cup heavy cream
1/2 lb. Monterey jack cheese shredded (2 cups)
1/4 - 1/3 cup vegetable oil
12 - 6" flour tortillas
6 green onions, trimmed and sliced
Directions:
Directions:
Place chicken breasts in medium sized saucepan. Add water and sliced garlic. Cover. Bring to simmer. Cook just until tender about 15 minutes. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside.

Saute` onion in butter in medium sized skillet until soft - about 5 minutes. Add chopped garlic and saute` 1 minute. Add chilies, chili powder, cumin, salt, oregano and pepper. Cook 1 minute. Stir in flour until well combined. Cook 1 minute stirring constantly.

Stir reserved broth (from chicken), the 1 cup broth and heavy cram. Cook over medium heat stirring frequently, until mixture thickens, about 10 minutes. Remove from heat. Stir in 1 cup shredded cheese until melted.

Combine 1 cup cheese sauce with reserved chicken.

Preheat oven to 400º.

Hea tvegetable oil in small skillet until hot. Dip tortilla one at a time in hot oil just until limp - about 5 or 10 seconds on each side. Do not let them become crisp. Place on work surface.

Divide chicken filling equally along center of each tortilla. Top each with sliced green onion. Roll up tortillas and place seam side down in 2 rows in 13 x 9 x 2 baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese.

Bake 20 minutes until bubbly. Garnish with sliced green onion.
Number Of Servings:
Number Of Servings:
at least 6
Preparation Time:
Preparation Time:
intense, but worth it!!

 

 

 

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