Chicken Enchiladas* Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2T Cooking Oil
1lb Chicken - cut into small pieces
Salt & Pepper
2T Cooking oil
2 Onions - medium size cut in half and then thinly sliced
2 Red Peppers - seeded, cored and cut into thin strips
1t Cumin
1t Coriander
1 Pkg Cream Cheese - 8oz - diced
2 Tins - diced roasted green chiles
8 Tortillas's10" Flour Tortillas
1C Whipping Cream
1/2C Swiss Cheese - shredded
1/2C Cheddar Cheese - shredded
1/2C Monterey Jack Cheese - shredded
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Directions: |
Directions:Make the Filling:
1. Heat 2T oil in a very large skillet on Medium High
2. Add the the chicken and cook until slightly browned. Salt and pepper the chicken as it cooks. Remove chicken from the skillet.
3. Add 2 more T of oil and add the onion and cook until softened.
4. Add the Red Pepper and cook until pepper strips are just losing their stiffness
5. Stir in cumin and coriander - heat 2 minutes.
3. Stir in cooked chicken. Remove from heat, stir in the cream cheese and chiles.
Construct the Enchiladas
4. Place 1/3C of the chicken mixture in a tortilla - roll up and place in a 13" x 9" baking dish.
5. Make all other tortilla/chicken - enchiladas and place in the baking dish.
6. Sprinkle all of the cheeses over the rolled tortillas in the baking dish.
7. Pour the whipping cream over the enchiladas and cheese
Cook the Enchiladas
8. Heat oven to 375º - cook the enchiladas and bake for 1 hour - check frequently to ensure they are not over cooked.
Serve with garnishes of your choice: Guacomole, sour cream, salsa. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: This recipe can be doubled (or tripled) and because it is make ahead it is great to serve to a large group. Left overs can be frozen. This is one of the most loved recipes in the book!
Last time I made this I doubled the recipe it made 15 tortillas. People with heathy appetites can eat 1 to 2 each. We ate a lot and then had leftovers for another meal for 4.
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