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1
1.
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Boil the chicken until cooked through (about 15 minutes).
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Once finished, shred the chicken.
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2.
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5
Meanwhile, roast the green chiles: Place on a baking sheet under the broiler until you see a few brown bubbles.
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Repeat on the other side of the chile.
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Once they are fully roasted, remove from oven and place in a plastic bag to sweat about 10 minutes.
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This will allow you to peel the skins off more easily.
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9
Peel the skins and de-seed the peppers.
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Slice peppers into pieces about 1/4 wide and a couple of inches long.
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11
3.
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Heat 1 tablespoon of oil in a pan and saute onions until tender.
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3.
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In a bowl, combine shredded chicken, onions, spice, and yogurt.
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Mix well.
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4.
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Heat remaining 3 tablespoons of oil in a pan and lightly fry tortillas.
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18
5.
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To assemble the enchiladas: Lightly cover the bottom of a 9X11 casserole dish with a layer of the green chile salsa.
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Place the rest on a plate and lightly coat each tortilla in the salsa before filling with the mixture.
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On the tortilla, place a generous spoonful of the chicken mixture, 2-3 roasted green chile pieces and sprinkle with cheese.
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Roll tortilla and place in dish with seam side down.
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6.
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For the sauce, whisk together the whipping cream, chicken broth and spices.
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25
Pour sauce over top of the enchiladas.
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26
7.
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Sprinkle the remaining cheese on the top of the enchiladas covered in sauce.
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8.
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Bake at 350 degrees F for 30 minutes, or until cheese on top is bubbly.
