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Chicken Enchilada's




Source of Recipe


recipecircus


List of Ingredients




1 whole chicken, boiled, skinned, boned and cut into strips or shredded
(I just use a couple boneless skinless chicken breasts)
1/4 cup, butter or margarine
1 med. white onion, chopped
1-2 cloves of garlic pressed
1 lg can of chopped green chilies
1 green bell pepper, finely chopped
5 lg. tomatoes, skinned and chopped (I don't remove the skin)
2 T. fresh cilantro
1 cup chicken broth (reserved from boiling the chicken)
1/8 tsp cumin
12 lg. flour tortillas
3/4 lb. Monterey Jack Cheese, cut into 1/4 in. strips lengthwise into strips
2 cans Cream of Mushroom Soup
1/2 cup heavy cream or half and half cream
1 lb. longhorn or med. cheddar cheese, shredded



Recipe



Prepare the chicken as indicated, then place in a bowl and set aside or chill. In a large heavy fry pan or skillet, melt the butter over a med. heat. Add the onion and the garlic. Sauté about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin. Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry). Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down. Fill the pan with the rolled tortillas. Pour the sauce over all. Combine the soup and cream and pour over all then cover with the shredded cheese. Bake in preheated 350 degree oven for 30 minutes.

· This is the best chicken enchilada recipe I have ever had!!