How to make it

  • In a large saucepan, add chicken, water, broth, onion, garlic, tomato, green chile, and spices. Let chicken, veggies, and spices cook until chicken is done.
  • While chicken is cooking, preheat oven to 375 degrees. Grate cheese, set aside.
  • In another smaller saucepan, warm about a quart of cream until hot, but not boiling, on a low heat setting. You can start warming cream while you shred the chicken breasts (lately I've used my cuisinart to chop it... saves a lot of time).
  • Take a slotted spoon, or a untinsil that will scoop up cooked vegetables and strain out water. DO NOT THROW OUT LEFTOVER BROTH SAUCE!
  • In an 8x12 (I prefer my slightly larger 10x13) rectangular dish, put strained, cooked vegetables on the bottom and arrange evenly.
  • I like to double the amount of corn tortillas per tortilla, so I put two at a time in the simmering hot cream until softened. Carefully remove hot, softened tortillas and tranfer to baking dish. Place one tortilla halfway off of the other tortilla (like a figure 8) and place approximately 2 Tbs. of shredded chicken along the center of tortilla and gently roll and place to the end of the baking dish. I line them all in kind of tight and I can usually get about 10-11 enchiladas in lengthwise. When I run out of room lengthwise, I find that I have room for four more in the remaining space in the opposite direction.
  • A lot of cream gets absorbed by the tortillas, try to save about 1/3 of a cup of cream and mix it with about 1/4 - 1/3 cup of saved broth mix and pour creamy sauce evenly over enchiladas. Cover the enchiladas with a good, thick coat of cheese and bake until all the cheese is completely melted and edges of enchiladas are crisp. Which is usually around 30 to 35 min.
  • Serve with guacamole or sour cream on the side and beans (I like black beans or refried beans)

Reviews & Comments 4

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    " It was excellent "
    trigger ate it and said...
    I like the sound of this creamy sauce of this delicious recipe.
    Five forks and a big smile :)
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  • trackwidow 10 years ago
    This sounds really good. Similar to the one I make with a tomatillo sauce. I will be trying these!
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  • linebb956 10 years ago
    I have to give this a try.... I love enchiladas.. Yummmmmmmy!
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  • krumkake 10 years ago
    I would love to try a creamy enchilada made without the soup - this recipe sounds excellent! Thanks for the post...
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