Chicken Enchiladas

Recipe by Kevin Young
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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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