Enchiladas De Pollo Chicken
From conner909 15 years ago
- 4 minutes to make
- Serves 4
These enchiladas always get rave reviews with my family and taste really wonderful! They also make perfect buffet food! They're from the cookbook Mexican Cookery by Barbara Hansen (one of several HP Books I collected years ago)! Read more Of course the prep time (which I don't remember) can be cut down drastically if you purchase rotisserie chicken from your local grocery store. See less
Ingredients
- 2 whole chicken breasts (4 breasts as most of us know them) shopping list
- water shopping list
- 1/2 small onion shopping list
- 1 bay leaf shopping list
- 8 peppercorns shopping list
- salt shopping list
- 1/2 medium onion, chopped shopping list
- 3 Tbsp. grated parmesan cheese shopping list
- 4 oz. monterey jack cheese, shredded (1 cup) shopping list
- 1 (4-oz.) can green chiles shopping list
- 1 (4-oz.) can tomatillos, drained or 1-3/4 cups drained canned tomatoes shopping list
- 1/4 cup cilantro leaves shopping list
- 3/4 cup whipping cream shopping list
- 1 egg shopping list
- salt shopping list
- 1/4 cup lard (or Crisco) shopping list
- 8 corn tortillas shopping list
- 4 oz. Cheddar or monterey jack cheese, shredded (1 cup) shopping list
- guacamole (your favorite fresh or purchased) shopping list
- 1 cup dairy sour cream shopping list
- 3or 4 radishes, sliced shopping list
- 2 cups shredded lettuce shopping list
- 12 ripe olives shopping list
How to make it
- Place chicken breasts in a large pot or Dutch oven.
- Add water to cover, onion, bay leaf, peppercorns and salt to taste.
- Bring to a boil; reduce heat.
- Cover and simmer 45 minutes or until tender.
- Cool chicken in broth.
- Drain, reserving broth for another use.
- Shred chicken with 2 forks or with your fingers.
- Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.
- Taste and add salt as needed.
- Set aside.
- In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipped cream, and egg.
- Blend until smooth.
- Add salt, again, to taste.
- Set aside
- Preheat oven to 350 degrees.
- Heat lard or Crisco in a small skillet.
- With tongs, carefully place 1 tortilla at a time in hot lard.
- Hold in lard 3 to 5 seconds until softened.
- Quickly turn tortilla and soften other side, 3 to 5 seconds.
- Drain over skillet or on paper towels.
- Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.
- Roll tightly and place seam-side down in a 12"x7 1/2" baking dish.
- Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded Cheddar or Monterey Jack cheese.
- Bake 20 minutes or until heated through and bubbly.
- Prepare Guacamole.
- for each serving, place 2 enchiladas on a plate and top with avbout 3 Tablespoons of sour cream.
- Place a mound of Guacamole over sour cream.
- Garnish with radish slices.
- Place 1/2 cup shredded lettuce next to enchiladas, if desired.
- Place a mound of Guacamole on lettuce. Top Guacamole with 1 Tbsp. sour cream and 2 ripe olives, if desired.
The Rating
Reviewed by 9 people-
Hello....
My Family and Friends will absolutely RAVE
about these Enchiladas...! WHY?...
Because they are a "5"FORK!!!!! Masterpiece!
Really sound Delicious...Thank-you for sharing.
~ * ~ mjcmcook ~ * ~
mjcmcook
in Beach City loved it
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Your making me hungry with this posting... :)
turtle66
in Sacramento loved it
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'sounds divine! I love Mexican cuisine!
dynie
in Marietta loved it
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