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1
Preheat oven to 375 degrees.
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2
Spray a baking dish with cooking spray.
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3
Shred chicken apart and put into a medium bowl.
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4
Add chicken broth and 1 1/2 cups of cheese and mix together well.
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5
Spoon mixture onto the center of each tortilla, roll up and place in baking dish.
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6
(For easier tortilla rolling, I heat up the tortillas a little bit before spooning the mixture)
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7
Sauce:
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8
Remove seeds from 2 medium pablano peppers.
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9
Chop both peppers very fine.
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10
Finely dice small onion.
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11
In a skillet, over medium heat, add 2 tbsp extra virgin olive oil.
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12
Add and caramelize diced onion.
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13
Add and saute 2-3 cloves of crushed garlic.
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14
Add heavy cream, pablano peppers and 1 1/2 cups shredded cheese, salt and pepper to taste.
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15
Heat and stir until cheese is completely melted.
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16
(For extra sauce, add more cream and cheese)
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17
Spoon sauce evenly over enchiladas.
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18
Cover with foil and bake for 25-30min.
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19
Remove foil and bake an additional 5-10min.
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20
Serve warm and enjoy!
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21
* For picky eaters, omit onion and peppers.
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22
: ) ** You can use 2-3 boiled boneless, skinless chicken breasts in place of the Rotisserie chicken, but you will want to season the boiling water with something.
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23
Also, I only use the white meat from the Rotisserie, but you can use both it will just make more enchiladas, therefore you will need to increase the amount of sauce.
