Chicken Enchilada

1. 1

   Combine first 4 ingredients and boil for approximately 1 hour. Remove chicken from bone.

2. 2

   Shred chicken; add 1/2 cup diced onion, Parmesan cheese, Monterey Jack and Cheddar cheese to suit taste. Heat corn tortillas (1 to 2 packages) in a skillet with 1 tablespoon of oil.

3. 3

   Spoon chicken mix onto tortilla, roll and place in an 8 x 11-inch glass dish.

4. 4

   In blender, add green chilies, tomatoes, egg and whipping cream.

5. 5

   Blend until smooth.

6. 6

   Pour over tortillas and grate Monterey Jack and Cheddar cheese over top of sauce.

7. 7

   Bake at 350u00b0 for 20 minutes.

8. 8

   Let stand for at least 5 minutes.

9. 9

   Serve with a tossed salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.