Recipe by Kevin Young
I don't know if the truly orthodox cooks of Mexican food would call this authentic, but I find it to be very good and haven't got any complaints when I make it. If you like spicy food, sub jalapenos for the bell and serano peppers.
- 2 1⁄2 lbs chicken breasts
- 1 green bell pepper
- 2 serrano peppers
- 1 large tomatoes
- 1⁄2 cup chopped sweet onion
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄2 cup chicken broth
- 1 1⁄2 cups heavy cream
- 12 corn tortillas (6 inch)
- 3 cups shredded monterey jack cheese or 3 cups monterey jack pepper cheese
Directions See How It's Made
- Place the chicken in a large skillet in a single layer, along with the peppers, tomato, onion, garlic, cumin, salt, and finally pour the broth over everything.
- Bring to a boil, reduce heat, cover and simmer for 1 hour.
- Remove chicken pieces from skillet, shaking off any vegetables back into broth.
- Return the broth to a boil.
- Boil until the mixture is reduced to about 2 cups and then pour into a 13x9 inch baking dish.
- preheat oven to 375 degrees F.
- When chicken is cool enough to handle, tear into coarse shreds.
- Heat cream in a medium skillet over medium heat almost to boiling but not quite, then remove from heat.
- Dip a tortilla in the cream a few seconds, coating tortilla entirely.
- Place 2-3 tbsps of shredded chicken in center of tortilla along with a light layer of cheese, and roll up tightly.
- Place over the sauce in the baking dish.
- Repeat this until all tortillas are used.
- and packed tightly into dish.
- Pour remaining cream over rolled up tortillas and sprinkle with cheese.
- Bake approximately 30 minutes.
- Garnish with some chopped scallions and diced red bell pepper if you're trying to impress.