Company Chicken Enchiladas/Carrie Sheridan

Submitted 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!"

 

• Ready In: 3hrs
• Ingredients: 16
• Serves: 6

ingredients

• 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

1. Preheat oven at 375.
2. Wash and dry 6-8 chicken breasts. Sprinkle with salt and pepper.
3. 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.
4. Bake at 375 for 1 hour.
5. Reserve juice. Let chicken cool and shred into thin slivers.
6. Cream 8 oz cream cheese with mixer. Add 1/2 cup heavy cream, 3 tablespoons at a time.
7. Add 1 chopped onion and the shredded chicken and blend with a spoon.
8. Clean 2 cans of green chiles. Place in blender. Add tomatillos, chopped serrano chiles, chicken juice/broth. Blend at high speed until pureed.
9. Add 1 egg and blend again. Add 1-1/2 cups heavy cream and blend again.
10. Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
11. Pour blended sauce over tortillas and bake at 350 for 1 hour. Let sit for 15 minutes for sauce to set completely.
12. Serve with sour cream and grated Parmesan cheese.
13. You can make this hours or a day ahead.
14. a 13 X 9 Corning or Pyrex glass pan is the best size for this.

Reviews

[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!!

 

[Dienia B.]

your right great dish i used jack cheese instead just my preferance thanks for posting this is a real get your man dish isnt it lol dee