Chicken Enchiladas
From jenh626 16 years agoIngredients
- 1 poblano pepper, roasted & skinned shopping list
- corn tortillas shopping list
- 2-3 chicken breasts, boneless shopping list
- milk shopping list
- 1 cup (more or less) sour cream shopping list
- 2 cups chicken broth shopping list
- 1 ½ cup Monterrey Jack cheese, grated shopping list
- 1 small onion, chopped shopping list
- 1 can Green Chile enchilada sauce shopping list
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.
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