Creamy Chicken Enchiladas - cooking recipe
Ingredients
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1 broiler-fryer chicken (3 1/2 lb.), cut into 8 pieces
3 fresh publano chilies, roasted, peeled, seeded, deveined and diced
1 large tomato, peeled, seeded and chopped
1/2 c. finely chopped white onion
1 clove garlic, minced
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 c. chicken broth
1 1/2 c. whipping cream
2 c. Monterey Jack cheese, grated
slices of green onion tops and red bell pepper slivers for topping
12 tortillas
Preparation
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Arrange chicken pieces in single layer in large skillet. Sprinkle with chilies, tomatoes, onion, salt and cumin.
Add broth.
Heat over medium heat until chicken is very tender, about 1 hour.
Remove chicken pieces from skillet, shaking off pieces of vegetables.
Let cool.
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