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.

Reviews & Comments 10

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  • GEOHVL 1 year ago
    I have been making this dish for more than 30 years, I found this book in Melbourne Fla in 1982. I have changed 2 things I now use Victoria's bottled tomatillo sauce which is very good. I no longer use canned chilies I roast poblanos at home and use them. I am once again making it today. This is without a doubt the best Enchilada dish you'll ever make.
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    " It was excellent "
    Nysegal ate it and said...
    This has been my go to recipe for many years. I am so please to find it online. This recipe page of Hansen's cook book is stained and well annotated for various quantities. Since this is definitely a dish suitable for company, I don’t use the canned stuff. I use fresh roasted green chile (from New Mexico, if available) and fresh whole tomatillos. Simply remove the outer paper-like husk, wash the tomatillos well, cut them into chunks and sauté in a little oil until they break down. This only takes a few minutes and you’re ready to place them in the food processor with the chile, and other ingredients. I also use canola or peanut oil to fry tortillas and use more cream if chile is too hot and less if you want more of a chile flavor. This is a keeper.
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    " It was excellent "
    twotall1 ate it and said...
    I have cooked this recipe at least 12 times. I added the photo. In the recipe it calls to add whipping cream to the chilies and tomatillos. I did this once it turned to almost a whipped cream icing. I had no sauce, it needs to be thin to soak in and have some juice left oover.
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    " It was excellent "
    lunasea ate it and said...
    This sounds soooo wonderful, Conner hon. I'm printing this out to try soon. I can't wait!! :) Vickie
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    " It was excellent "
    sas ate it and said...
    These are the best darn thing you will ever eat. They aren't as long to make as the recipe reads. Quite easy. Out of 5-----!!!!!!!!10
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  • krumkake 10 years ago
    Oh Connor, those sound EXCELLENT - and we love, love enchiladas. I'm going to have to give these a whirl...Mexican meals tend to be very time-consuming, but worth every moment, and you're so right about using rotisserie chicken to cut down on some of the prep time!!
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    " It was excellent "
    michellem ate it and said...
    Im getting ready to go grocery shopping..Im adding this to my list of meals for the next two weeks. I think my family will like this. Im so buying the cooked rotisserie chicken..thanks Connor!
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    " It was excellent "
    elgab89 ate it and said...
    Oh man, you made me hungry!
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    " It was excellent "
    dynie ate it and said...
    'sounds divine! I love Mexican cuisine!
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    " It was excellent "
    turtle66 ate it and said...
    Your making me hungry with this posting... :)
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    " It was excellent "
    mjcmcook ate it and said...
    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 ~ * ~
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