Recipe by carrie sheridan
this is an incredibly special dish - it's a lot of work but Worth It - one of my 5 best recipes Ever!
Top Review by Bayhill
These enchiladas were delicious!! They were a nice change from the chicken enchiladas that I normally make. I did season both the filling and the sauce with salt, pepper, and cumin, as I felt they needed it. Also, I used Monterey Jack cheese instead of the Parmesan cheese (personal preference). My family loved them and I will be making these again. Thank you for posting this keeper recipe!!
- 6 -8 chicken breasts
- 2 celery ribs, cut in pieces
- 1 onion, quartered
- 3⁄4 cup dry white wine
- 8 ounces cream cheese, softened
- 1⁄2 cup heavy cream
- 1 onion, chopped
- 2 (7 ounce) cans whole green chilies
- 1 (12 ounce) can tomatillos
- 3 serrano chilies, seeded and chopped fine
- 3⁄4 cup chicken drippings or 3⁄4 cup chicken broth
- 1 egg
- 1 1⁄2 cups heavy cream
- 10 flour tortillas
- 16 ounces sour cream
- 2 cups freshly grated parmesan cheese
Directions See How It's Made
- Preheat oven at 375.
- Wash and dry 6-8 chicken breasts. Sprinkle with salt and pepper.
- Coarsely cut 2 celery stalks and 1 onion. Lay in a roasting pan: first the vegetables and then the chicken, skin side up. Add 3/4 cup dry white wine.
- Bake at 375 for 1 hour.
- Reserve juice. Let chicken cool and shred into thin slivers.
- Cream 8 oz cream cheese with mixer. Add 1/2 cup heavy cream, 3 tablespoons at a time.
- Add 1 chopped onion and the shredded chicken and blend with a spoon.
- Clean 2 cans of green chiles. Place in blender. Add tomatillos, chopped serrano chiles, chicken juice/broth. Blend at high speed until pureed.
- Add 1 egg and blend again. Add 1-1/2 cups heavy cream and blend again.
- Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
- Pour blended sauce over tortillas and bake at 350 for 1 hour. Let sit for 15 minutes for sauce to set completely.
- Serve with sour cream and grated Parmesan cheese.
- You can make this hours or a day ahead.
- a 13 X 9 Corning or Pyrex glass pan is the best size for this.