Chicken Enchiladas Recipe

How to make it

---

• 1)Roast pepper in broiler on all sides. Then immediately place in Ziploc bag. The steam will make the skin fall off. Dice pepper.
• 2)Place chicken breasts in a single layer in skillet. Sprinkle with salt, pepper, and cumin, to taste.
• 3)Sprinkle cut up Poblano pepper and onions on top of chicken.
• 4)Pour chicken broth into skillet. Cover and simmer until chicken is done.
• 5)Remove chicken, shaking off veggies. Shred or dice chicken and place in mixing bowl.
• 6)Add sour cream and grated cheese; reserving some cheese to top enchiladas.
• 7)Pour broth and vegetables into baking dish (9 X 13), sprayed with cooking spray.
• 8)Warm milk in a small skillet.
• 9)Place one tortilla at a time into warm milk. Allow to set until flimsy and rollable.
• 10)Remove tortilla and place on cutting board, plate, etc. Place app. one tablespoon of the chicken mixture into the center of the tortilla and roll up.
• 11)Repeat step 10 until all chicken mixture is used.
• 12)Top with 1 can of green chile enchilada sauce and sprinkle remaining grated cheese on top.
• 13)Bake at 350° F for 25-30 minutes or until the sauce is bubbly and the cheese is melted.
• •NOTE: 2 breasts will make about 1 9x13” oblong pan.