Chicken Enchiladas Supreme

Submitted by keen5

"This recipe comes from the Colorado Cache Cookbook, my all time favorite. This recipe is my son's favorite mexican dish and he requests it every birthday. We all love it! Cook and prep time does not include cooking the chicken. I usually use leftover chicken."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 cups chopped cooked chicken or 2 cups turkey meat
• 1 (4 ounce) can chopped mild green chilies
• 1 (7 ounce) can green chile salsa
• 1⁄2 teaspoon salt
• 2 cups heavy cream
• 12 corn tortillas
• 1 1⁄2 cups grated monterey jack cheese

directions

1. Combine chicken, green chiles and green chile salsa and mix well.
2. Mix salt and heavy cream in a medium-sized bowl.
3. Heat about 1/2 inch oil in a small skillet.
4. Dip each tortilla into hot oil for about 5 seconds, just to soften.
5. Drain on paper towels.
6. Dip each fried tortilla into bowl containing cream and salt, coating each side.
7. Fill each tortilla with chicken mixture.
8. Roll and place in ungreased flat baking dish.
9. Pour remaining cream over enchiladas and sprinkle with cheese.
10. Bake uncovered at 350 degrees for 20 to 25 minutes.

Reviews

[Colorado Cookie]

This is an EXCELLENT recipe. Some of my family members prefer flour tortillas - is also good made with them. Thanks for posting

 

[islestyle]

I love this recipe! I always make a double batch, with the following changes: I add a cup of pepperjack cheese to the mixture, which binds it and makes it creamy. I use pepperjack cheese on the top, along with finely minced onion. I do add some chile salsa to the cream, along with a half teaspoon of tapioca, which thickens the cream to a perfect consistency. Sliced olives in the mix is also a great addition. Thanks for adding to our family's pleasure! Islestyle :>)

 

[CookTillUDrop]

Simple to make and simply wonderful to eat!

 

[MaddieLC]

I made these with both flour and corn tortillas- very good! I actually prefer them with corn tortillas, which is odd, because I typically prefer flour. I did mix some of the green chili salsa with the cream. Yum!

 

[Jennifer Nickels]

Very, very good! The only problem I had was that it didn't make enough! Doubled, for my large family, I could only squeeze out 15 enchiladas. Perhaps I put more filling inside than I should have. In any case, I cooked the recipe as written, except that I added a bit more chicken. The only thing I will do differently next time is to save some of the green chili salsa to add in with the cream mixture. Would make a pretty presentation. Yum! Thanks keen5!