Description
I got this recipe years ago from a friend that got it from a friend. I have only given it out one time. I love cooking it for my friends and family. It does take time to make. but tastes great. They even taste better the next day. I usually double the whipping cream and chicken broth.
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 tablespoon butter
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups shredded Cheddar cheese
- 1 (4 ounce) can diced green chile peppers
- 1 cup green salsa
- 1 cup chopped fresh cilantro
- 4 teaspoons ground cumin
- 2 chipotle peppers in adobo sauce, chopped
- salt and ground black pepper to taste
- 12 (7 inch) flour tortillas
- 10 ounces shredded Monterey Jack cheese
- 1 cup whipping cream
- ½ cup chicken broth
Instructions
- Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 baking dish.
- Melt the butter in a skillet over medium heat. Cook the onion
- green bell pepper
- and red bell pepper in the melted butter until just soft
- 5 to 8 minutes; transfer to a large bowl. Add the chicken
- Cheddar cheese
- green chile peppers
- salsa
- cilantro
- cumin
- and chipotle peppers to the bowl. Season with salt and pepper; mix.
- Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada
- seam-side down
- into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
- Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted
- about 10 minutes.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6