Chicken Enchiladas

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.

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