Chicken Enchiladas
Browse the recipe Chicken Enchiladas
Chicken Enchiladas
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 1 | broiler-fryer chicken (about 3 pounds), cut into 8 pieces |
| 3 | fresh poblano chilies, roasted, peeled, seeded, deveined and diced |
| 1 | large tomato, peeled, seeded and chopped |
| 1/2 | cup finely chopped white onion |
| 1 | clove garlic, minced |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 1/2 | cup chicken broth |
| 1‑1/2 | cups whipping cream |
| 12 | corn tortillas (6-inch diameter) |
| 2 | cups (8 ounces) shredded queso Chihuahua or Monterey Jack cheese |
| Green onions and slivered red bell peppers for garnish | |
| Arroz Rojos (recipe follows, optional) | |
PREPARATION:
- Place chicken in single layer in 12-inch skillet. Sprinkle with chilies, tomato, white onion, garlic, cumin and salt; add broth. Bring to a boil over medium-high heat. Reduce heat. Cover; simmer 1 hour or until chicken is tender.
- Remove chicken from skillet with tongs, shaking off vegetable pieces. Let stand until cool enough to handle.
- Skim and discard fat from skillet. Bring remaining broth mixture to a boil over medium-high heat. Boil 4 to 8 minutes until mixture is reduced to 2 cups. Pour reduced broth mixture into 13X9-inch baking dish.
- Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds.
- Preheat oven to 375°F. Heat cream in medium skillet over medium heat to just below boiling; remove from heat.
- Dip 1 tortilla in cream with tongs a few seconds or until limp. Remove, draining off excess cream. Spread about 3 tablespoons chicken down center of tortilla.
- Roll up; place on sauce in baking dish. Repeat with remaining tortillas, cream and chicken. Pour any remaining cream over enchiladas.
- Sprinkle cheese over enchiladas. Bake 25 to 30 minutes until sauce is bubbly and cheese is melted. Garnish, if desired. Serve with Arroz Rojos, if desired.
This recipe appears in:
Mexican