Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs chicken breasts; 1 green bell pepper; 2 serrano peppers; 1 large tomatoes; 1/2 cup chopped sweet onion; 2 cloves minced garlic; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/2 cup chicken broth; 1 1/2 cups heavy cream; 12 corn tortillas (6 inch); 3 cups shredded monterey jack cheese or 3 cups monterey jack pepper cheese

Servings: persons

2 1/2 lbs chicken breasts
1 green bell pepper
2 serrano peppers
1 large tomatoes
1/2 cup chopped sweet onion
2 cloves minced garlic
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 1/2 cups heavy cream
12 corn tortillas (6 inch)
3 cups shredded monterey jack cheese or 3 cups monterey jack pepper cheese

1
Place the chicken in a large skillet in a single layer, along with the peppers, tomato, onion, garlic, cumin, salt, and finally pour the broth over everything.
2
Bring to a boil, reduce heat, cover and simmer for 1 hour.
3
Remove chicken pieces from skillet, shaking off any vegetables back into broth.
4
Return the broth to a boil.
5
Boil until the mixture is reduced to about 2 cups and then pour into a 13x9 inch baking dish.
6
preheat oven to 375 degrees F.
7
When chicken is cool enough to handle, tear into coarse shreds.
8
Heat cream in a medium skillet over medium heat almost to boiling but not quite, then remove from heat.
9
Dip a tortilla in the cream a few seconds, coating tortilla entirely.
10
Place 2-3 tbsps of shredded chicken in center of tortilla along with a light layer of cheese, and roll up tightly.
11
Place over the sauce in the baking dish.
12
Repeat this until all tortillas are used.
13
and packed tightly into dish.
14
Pour remaining cream over rolled up tortillas and sprinkle with cheese.
15
Bake approximately 30 minutes.
16
Garnish with some chopped scallions and diced red bell pepper if you're trying to impress.

1471

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lbs chicken breasts, 1 green bell pepper, 2 serrano peppers, 1 large tomatoes, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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