These are are a great way to use up leftover chicken. If you already have shredded cooked chicken, just throw it in the liquid at the end to flavor it. Otherwise follow the recipe.
- 4 cups cold water
- 2 cups chicken broth
- 1 tablespoon peppercorns
- 5 garlic cloves, crushed
- 2 skinless, boneless chicken breasts
- 1 jalapeno pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7 ounce) can salsa verde
- 1/4 cup whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro (less if using dried)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces cream cheese, softened
- 12 (6 inch) corn tortillas
- Grated cheddar cheese
1. Combine first 7 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan with tongs or slotted spoon; let stand 10 minutes. Shred the chicken and set aside. Drain cooking liquid through a strainer over a bowl; reserve cooking liquid and discard solids.
2. Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1-1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream over low heat.
3. Preheat oven to 400 degrees.
4. Place chicken in a medium bowl. Add tomato and next 5 ingredients which have been mixed in the cream cheese.
5. Dip tortilla in sauce for a few seconds. Fill each tortilla with about 1/3 cup or more of chicken mixture and roll up. Place seam side down in a greased glass or ceramic baking pan. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400 degrees for 20 minutes or until lightly browned.