Enchiladas Pollo With Green Chilies Cream Sauce

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Total Time
20mins
Prep 0 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Place breasts in Dutch oven.
  2. Add water to cover, half of onion, bay leaf, peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain.
  3. Shred chicken; mix with 1/2 onion, Parmesan and 4 oz. jack.
  4. Set aside. In blender, combine Ortegas, tomatillos cream and egg.
  5. Blend till smooth.
  6. Salt to taste; set aside. Preheat oven to 350.
  7. Soften tortillas in oil.
  8. Place 1/8 chicken mixture in each tortilla; roll and place in baking dish.
  9. Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
  10. Bake 20 minutes at 350.
  11. Top enchiladas with guacamole and serve. - - - - - - - - - - - - - - - - - -.
Most Helpful

5 5

I couldn't find canned tomatillos, so I just drained some diced tomatoes and used those. It was great!