Enchillada Chicken
Source of Recipe
Unknown
List of Ingredients
4 boneless skinless chicken breast-thawed
3 T. Olive Oil
2 cloves of garlic chopped
1 T. Emeril’s southwest Seasoning
(OR use the following spices)
½ tsp. Chili powder
½ tsp. cumin
¼ tsp. pepper
½ tsp. paprika
1 large onion diced (***I used 1 T. onion powder)
1 lb. Button mushrooms, cleaned and quartered NOT sliced
28 oz. diced tomatoes with chilies
½ c. heavy cream
1/3 package of cream cheese
2 cups cheddar, Colby or any Mexican blend cheeses
Toppings
Cilantro-dried or fresh to taste
green onions
sour cream
In large skillet sauté breasts in olive oil for 5 min on each side
While sautéing sprinkle with Emeril’s Southwest Seasoning, garlic, and onion
After sautéing add both cans of tomatoes on top of the chicken in the skillet. Do not stir. Add mushrooms quarters on top of the tomatoes.
Put lid on and simmer for 30 min.
Take chicken out of pan to rest
Spoon out the mushrooms to rest also
Use food processor or immersion blender to break up the tomatoes (Do not completely puree the tomatoes, leave it with a little bit of texture.).
Put the blended tomato sauce back into the skillet
Begin the reducing of the tomato sauce
Add the cream and cream cheese
Reduce about a third of the liquid cooking on med. heat for about 10 min. It will thicken nicely.
Add back mushrooms
Cut chicken into 1-2 inch chunks and add back
Heat oven to 350 degrees (if skillet isn’t oven proof, you will need to pour the chicken mixture into a 9 X 13 pan first and then top with cheese
Put in oven to melt cheese-maybe 5 min. total
Stir in the cilantro (To taste)
Sprinkle with the green onions
Serve with sour cream
Recipe
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