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Chicken Enchiladas BLC by Devin Lee serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Best Loved Casseroles P. 166

Ingredients:

whole boiler-fryer chicken in 8pcs

fresh poblano chiles, roasted, peeled, seeded, diced

1 lg.

tomato, peeled, seeded, chopped

1/2 cup

finely chopped white onion

1 clove

garlic, minced

1/2 tsp

ground cumin

1/4 tsp

salt

1/2 cup

chicken broth

1 1/2 cups

heavy cream

corn tortillas

2 cups

shredded queso

Directions:

Place chicken in single layer in 12-in skillet. SPrinkle w/ chiles, tomato, white onion, garlic, cumin and salt; add broth. Bring to a boil over medium-high heat. Reduce heat. Cover; simmer 1 hr. or until chicken is tender.
Remove chicken from skillet w/ tongs, shaking off vegetables pcs. Let stand until cool enough to handle.
Skim and discard fat from skillet. Bring remaining broth mixture to boil over medium-high heat. Boil 4-8 min. until mixture is reduced to 2 cups. Pour reduced broth mixture into 13x9 dish.
Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds.
Preheat oven to 375. Heat cream in medium skillet over medium heat until hot but not boiling; remove from heat.
Dip 1 tortilla in cream with tongs a few seconds or until limp. Remove, draining off excess cream. Spread about 3T chicken down center of tortilla.
Roll up; place on sauce in baking dish. Repeat w/ remaining tortillas, cream and chicken. Pour any remaining cream over enchiladas.
Sprinkle cheese over enchiladas. Bake 25-30 minutes until sauce is bubbly and cheese is melted.

Categories:

Main Dishes