Ingredients Jump to Instructions ↓

  1. 6 boned and skinned chicken breasts

  2. 1 tablespoon butter

  3. 1 cup chopped onion

  4. 1 green bell pepper -- cored, seeded, -- chopped

  5. 1 red bell pepper -- cored, seeded, -- chopped

  6. 8 ounces grated cheddar cheese

  7. 1 can diced green chiles -- (4-oz)

  8. 1 cup purchased green chili salsa

  9. 1/2 cup chopped fresh cilantro

  10. 4 teaspoons ground cumin

  11. 2 canned chipotle chilies in adobe sauce -- optional salt and freshly ground black pepper

  12. 12 7 inch flour tortillas

  13. 10 ounces monterey jack cheese -- grated

  14. 1 cup whipping cream

  15. 1/2 cup chicken broth **GARNISH** chopped avocado chopped tomato chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Preparation : Place chicken in pan of rapidly boiling water to cover and simmer 15 to 20 minutes. Remove from heat, drain, cool, and shred chicken. Preheat oven to 350 degrees. In medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5 to 8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle chiles (if desired). Season with salt and pepper to taste and mix well. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas. (May be prepared to this point up to one day in advance. Cover and chill.) Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place 1 or 2 enchiladas on individual serving plates and garnish with avocado, tomato, and additional cilantro, if desired.


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