Recipe

Creamy Chicken Enchiladas Recipe

	Libradiva / All my dishes 1 year, 2 months ago This is a creamy enchilada recipe that I have perfected over the years. I do not use canned soup in this creamy recipe, and I do not hold back on the use of heavy cream. This is my original recipe. I have never measured this at all, so many of the sp... More Prep:60m Cook:35m Servings:6	Libradiva
	enchilada mexican chicken timeconsuming

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Ingredients

Three or four Chicken breasts (depends on size of breast)

5 cups of water

Chicken broth (enough for the 5 cups of water)

1 med. onion chopped

6 large cloves of garlic chopped

1 large tomato blanched, skin removed, chopped

6-8 green chiles roasted, peeled, seeded, chopped (if you can't find these, try pablanos or try to find it canned in Mex. food area and use two cans)

1-2 Tbs on cumin (depends on how much you like cumin)

1 tsp ground sage

1 tsp thyme

36-42 white corn tortillas

half to 3/4 quart of heavy cream

2 1/2 to 3 cups shredded longhorn cheddar (you may use Montery jack instead, or both together!)

Directions

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)

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Comments

krumkake 1 year, 2 months ago said:
I would love to try a creamy enchilada made without the soup - this recipe sounds excellent! Thanks for the post...