Chicken Enchiladas 6

Course : Enchiladas
Serves: 12
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Ingredients:

3 pounds skinless boneless chicken breast
16 ounces canned tomatoes
1 cup onion -- minced
2 tablespoons garlic -- minced
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
8 ounces diced green chiles
1 cup cream
12 whole corn tortilla
1 cup jack cheese -- grated
1 cup cheddar cheese -- grated
1/2 cup sour cream
1/2 cup sliced pitted black olive
1/4 cup scallions -- minced
 

Preparation / Directions:

COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE FROM HEAT, COOL REMOVE CHICKEN, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE FLAME REMOVE FROM HEAT, STIR IN CHILES POUR INTO A HOTEL PAN HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE, SEAM-SIDE DOWN, INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND, BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS


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