Recipe

Chicken Enchiladas Recipe

	Jenh626 / All my dishes 2 years ago Passed on from a friend, we like to add some chopped up jalapeno's to kick it up a notch but it's not necessary. Prep:30m Cook:30m Servings:8	Jenh626
	well worth the wait

Does this look good? Yeah! / Nope

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Ingredients

1 Poblano Pepper, roasted & skinned

Corn Tortillas

2-3 Chicken breasts, boneless

Milk

1 cup (more or less) sour cream

2 cups Chicken broth

1 ½ cup Monterrey Jack Cheese, grated

1 small Onion, chopped

1 can Green Chile enchilada Sauce

Directions

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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Comments

sjnr11032 2 years ago said:
Hey jen this looks great. i didnt know that we had high taste compatability, but you are right it must run in the family. i love your name- jalepeno corn. so cute.

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