- Ready In:
- 1hr 50mins
- 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
- 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.
Questions & Replies
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I enjoyed this dish very much. The chicken cooked in the broth was fantastic. The chilli added a kick to a tasty dish. What I did was used low fat versions of the cream and cheese but that was a personal preference for our family. I hope that didn't alter the flavour of the dish to much Kevin? Even with the low cal ingredients it was rich and creamy. This is a filling dish with kick and flavour that will leave you satisfied. I served this with a salad. I used Karen in Colorado's [recipe=24296] Corn Tortillas/Taco Shells[/recipe] recipe for the tortilla wraps.
An excellent dish which my wife and I enjoyed very much, although I, too, would suggest using any alternatives which would help to lower the grams of fat. Attempting to eat three of the enchiladas was just way too much for me, even though I tried very hard!! (And this from a guy for whom the managers tremble when I walk into their all-you-can-eat establishments!!)
I don't know if this 'authentic' or not either, but it was nice to find a recipe for chicken enchiladas that didn't include a cream of 'something' soup in the ingredients. I was able to make this for my daughter who cannot have gluten and the rest of the family could eat it also. The flavor was excellent and it was easy to prepare. This is a keeper, thanks Kevin!
I used the full fat whipping cream and regular cheddar and served sour cream to spoon over the top. These were FANTASTIC1 Instead of the peppers, I used a can of chopped Ortega chilis. The flavor was amazing. DH thought they were wonderful. We had a nice little salad and refried beans. This is a wonderful recipie and we had enough that there's enough for another meal.
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RECIPE SUBMITTED BY
I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.