Gerry’s Chicken Enchiladas

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Description

This is my own recipe, and it’s not the easiest dish I’ve ever made, but it’s very good! Makes 6 awesome enchiladas!

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (14.5 ounce) can stewed tomatoes
  • 12 small chile peppers, diced (Optional)
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (14.5 ounce) can chicken broth
  • 1 bunch green onions, chopped
  • ½ pint heavy cream
  • 6 (6 inch) corn tortillas
  • 3 cups shredded Cheddar cheese
  • 1 (10 ounce) can enchilada sauce

Instructions

  1. Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade
  2. and marinate in the refrigerator for at least 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers
  5. stewed tomatoes
  6. chile peppers
  7. soup and broth. Bring mixture to a boil. Reduce heat
  8. cover skillet
  9. and simmer for 20 to 30 minutes
  10. or until chicken is no longer pink and juices run clear.
  11. Remove chicken from skillet
  12. and shred when cool enough to handle. Meanwhile
  13. allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl
  14. combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9×13 inch baking dish.
  15. In a second skillet
  16. heat cream over low heat
  17. being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese
  18. and roll up tortillas. Place rolled tortillas in baking dish
  19. seam side down
  20. and drizzle with enchilada sauce. Cover with remaining shredded cheese
  21. and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes
  22. or until cheese is melted and bubbling.

Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hr 55 mins

Servings: 6

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