Chicken Enchiladas
Source
--Servings/Yield
--Rating
Ingredients
- 8 chicken cutlets
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 10 ounces diced tomatoes with green chile peppers, [can]
- 14.5 ounces canned stewed tomatoes
- 12 chile peppers
- 10.75 ounces cream of chicken soup
- 14.5 ounces chicken broth
- ½ pint heavy cream
- 6 6 inch tortillas
- 3 cups shredded cheese
- 10 ounces enchilada sauce
Method
1) Cut chicken into 1 inch strips. Marinate for 30 minutes in a combination of cumin and seasonings
2) Preheat oven to 350
3) Heat oil over medium heat. Saute chicken and yellow onion until brown. Stir in diced tomato and green chile peppers, stewed tomatoes, optional chile peppers, soup and broth. Brig to boil. Reduce heat, simmry for 20-30 minutes.
4) Remove chicken and shred. Reduce mixture to 2 1/4 cups.
5) Combine shredded chicken with 1/4 of sauce to make paste. Pour rest of sauce in baking pan 9x13
6) Heat heavy cream over low heat. Dip tortillas to soften. Put 1/3 cup of chicken, mix with cheese. Roll up seam side down and drizzle with enchilada sauce. Cover with shredded cheese and bake uncovered for 25 minutes until cheese is melted and bubbly.
Notes
6 cutlets makes 13 enchiladas