Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 chicken breasts; 2 celery ribs, cut in pieces; 1 onion, quartered; ¾ cup dry white wine; 8 ounces cream cheese, softened; ½ cup heavy cream; 1 onion, chopped; 2 (7 ounce) cans whole green chilies; 1 (12 ounce) can tomatillos; 3 serrano chilies, seeded and chopped fine; ¾ cup chicken drippings or ¾ cup chicken broth; 1 egg; 1 ½ cups heavy cream; 10 flour tortillas; 16 ounces sour cream; 2 cups freshly grated parmesan cheese

Servings: persons

6 -8 chicken breasts
2 celery ribs, cut in pieces
1 onion, quartered
¾ cup dry white wine
8 ounces cream cheese, softened
½ cup heavy cream
1 onion, chopped
2 (7 ounce) cans whole green chilies
1 (12 ounce) can tomatillos
3 serrano chilies, seeded and chopped fine
¾ cup chicken drippings or ¾ cup chicken broth
1 egg
1 ½ cups heavy cream
10 flour tortillas
16 ounces sour cream
2 cups freshly grated parmesan cheese

1
Preheat oven at 375.
2
Wash and dry 6-8 chicken breasts.
3
Sprinkle with salt and pepper.
4
Coarsely cut 2 celery stalks and 1 onion.
5
Lay in a roasting pan: first the vegetables and then the chicken, skin side up.
6
Add 3/4 cup dry white wine.
7
Bake at 375 for 1 hour.
8
Reserve juice.
9
Let chicken cool and shred into thin slivers.
10
Cream 8 oz cream cheese with mixer.
11
Add 1/2 cup heavy cream, 3 tablespoons at a time.
12
Add 1 chopped onion and the shredded chicken and blend with a spoon.
13
Clean 2 cans of green chiles.
14
Place in blender.
15
Add tomatillos, chopped serrano chiles, chicken juice/broth.
16
Blend at high speed until pureed.
17
Add 1 egg and blend again.
18
Add 1-1/2 cups heavy cream and blend again.
19
Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
20
Pour blended sauce over tortillas and bake at 350 for 1 hour.
21
Let sit for 15 minutes for sauce to set completely.
22
Serve with sour cream and grated Parmesan cheese.
23
You can make this hours or a day ahead.
24
a 13 X 9 Corning or Pyrex glass pan is the best size for this.

2334

kcal

Calories

111

Fat

210

Carbs

118

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 16 ingredients. The key ingredients include: 6 -8 chicken breasts, 2 celery ribs, cut in pieces, 1 onion, quartered, ¾ cup dry white wine, 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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