Creamy Chicken Enchiladas
From libradiva 16 years ago
- 35 minutes to make
- Serves 6
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 spices are approximations and vary according to taste
Ingredients
- Three or four chicken breasts (depends on size of breast) shopping list
- 5 cups of water shopping list
- chicken broth (enough for the 5 cups of water) shopping list
- 1 med. onion chopped shopping list
- 6 large cloves of garlic chopped shopping list
- 1 large tomato blanched, skin removed, chopped shopping list
- 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) shopping list
- 1-2 Tbs on cumin (depends on how much you like cumin) shopping list
- 1 tsp ground sage shopping list
- 1 tsp thyme shopping list
- 36-42 white corn tortillas shopping list
- half to 3/4 quart of heavy cream shopping list
- 2 1/2 to 3 cups shredded longhorn cheddar (you may use Montery jack instead, or both together!) shopping list
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)
People Who Like This Dish 4
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" It was excellent "