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This recipe requires many steps and may be off-putting to some, but the flavor is well worth it to me.
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I think its the heavy whipping cream that brings me to my knees and maybe the jack cheese, too.
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Good tongs are essential, also.
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The day before, I cook the chicken, so its ready to go.
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I slow simmer it for a couple of hours, in some chicken stock if I have it (if not, water) and some spices (garlic, red chili flakes, cumin) then shred when done and put it in the fridge with a bit of the stock water to keep it moist.
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The day of, saute onion and garlic until soft in a skillet with a bit of oil.
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Add cooked chicken, green chilies and 1/4 cup of green chili sauce.
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Then add some salt, red chili flakes and cumin accordingly, to taste.
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Heat through.
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In another small skillet, heat oil for tortillas.
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In a medium-sized sauce pan over low and slow heat, heat the heavy whipping cream and chicken bouillon, stirring occasionally.
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Fry tortillas in oil for just a few seconds to soften.
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Let oil drip off a bit, and then dunk the tortilla into the sauce pan with the cream.
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Let them enjoy each other for a second or two.
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Then place some chicken in the tortilla and roll up.
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Place in a baking dish that has about 1/2 cup each of green chili sauce and the cream mixture poured into the bottom.
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When done with the enchiladas, pour the remaining cream sauce and green chili sauce over the enchiladas.
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Top with Jack cheese and bake for 45 minutes in a 350-degree oven.
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Serve with pico de gallo and avocado.
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Also, maybe a salad or rice and beans.
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Enjoy ...
