Creamy chicken enchiladas

Creamy chicken enchiladas



  • salt - 3/4 tsp
  • whipping cream
  • chopped onion - 1/2 c
  • chicken broth - 1/2 c
  • ground cumin - 1/2 tsp
  • shredded Monterey Jack cheese - 2 c
  • clove minced garlic - 1 item
  • 6-inch corn tortillas - 12 item
  • large tomato, chopped - 1 item
  • chopped chilies - 1 item
  • , cut into 8 pieces - 1 broiler-fryer

How to make creamy chicken enchiladas:

Arrange chicken pieces in single layer in 12-inch skillet. Sprinkle with chilies, tomato, onion, garlic, salt and cumin. Add broth. Heat over medium-high heat to boiling. Reduce heat to low. Simmer, covered, until chicken is very tender, about 1 hour. Remove chicken pieces from skillet with tongs, shaking off pieces of vegetables. Let chicken stand until cool enough to handle. Skim and discard fat from top of stock mixture in skillet. Heat mixture to boiling; boil gently over medium-high heat, stirring frequently, until reduced to 2 cups, 6 to 8 minutes. Transfer to 13 x 9 x 2-inch baking dish.

Remove and discard skin and bones from chicken. Tear chicken into coarse shreds. Heat oven to 375°. Heat cream in medium skillet over medium heat until just below boiling. Remove from heat. Dip 1 tortilla in hot cream until limp, a few seconds, then remove, draining off excess cream. Spread 1/12 of the chicken (about 3 tablespoons) down center of tortilla roll up. Place seam side down on sauce in baking dish. Repeat with remaining tortillas and chicken. Pour remaining cream evenly over enchiladas. Sprinkle enchiladas evenly with cheese. Bake until sauce is bubbly and cheese is melted and golden, 25 to 30 minutes. Makes 4 to 6 servings.

Recipe categories: Chicken, Main dish, Poultry.

Creamy chicken enchiladas
Average rating: 2.6 of 5, total votes: 5
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
half and half, packed brown sugar, milk, salt, oil, paprika, onion soup mix, can cream of chicken soup, curry powder, uncooked rice
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