Chicken Enchiladas Verde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 10inch Flour Tortillas
  • 3 Boneless, Skinless Chicken Breasts
  • 2 Cans Chopped Green Chilies
  • 1 lb. shredded Queso Blanco or combo of shredded Monterey Jack/Cheddar Cheese
  • 1 Large Onion - Chopped
  • 2 Pints Heavy Cream
  • 1 Can Chicken Broth
  • 1 teaspoon Powdered Garlic
  • 1 Tablespoon Cilantro - Chopped
Instructions
  1. Add the chicken broth and 1 can of water to a large pot. Bring to a full boil, then add the chicken breasts. Place a lid on the pot, then turn the heat down till the broth is simmering. Simmer for 20 minutes or until chicken is cooked through. Drain the chicken and reserve the broth for later use.
  2. When chicken has cooled, shred it with your hands or with a fork.
  3. Preheat the oven to 350F.
  4. Place the chicken, green chilies, chopped onion, garlic and cilantro into a large heavy skillet. Divide the broth, saving 1 cup for later use, then, from the remaining broth, add ½ cup to the chicken in the pan. Turn heat to high and cook, stirring, till all the broth has been absorbed. Add any remaining broth to the skillet, then turn heat to low and simmer till all the liquid has been absorbed and the onions are translucent.
  5. Meanwhile, stir together 1 pint of the heavy cream with the reserved 1 cup of broth in a large flat dish. This will be your dipping liquid.
  6. Heat ½" of oil in a large skillet or pot, then fry the tortillas one at a time until they are golden on both sides and just starting to puff up.
  7. Remove from the oil and dip quickly on both sides in the dipping liquid. Set aside to cool and soften.
  8. Repeat with all the tortillas, stacking them to cool.
  9. When the tortillas are all done and the chicken has absorbed all the broth, assemble the enchiladas.
  10. Place ⅙th of the chicken mixture onto a tortilla, then fold in the sides and gently roll it up. Place the rolled edge down in a large baking ungreased baking pan. Continue filling and rolling till all the chicken and tortillas have been used.
  11. Drizzle any remaining dipping liquid over the enchiladas, then top with all of the grated cheese.
  12. Pour the 2nd pint of heavy cream over the cheese to moisten all of it.
  13. Bake at 350F for 30 minutes.
Notes
If you wish to make this one day ahead, cover the baking dish and place it into the refrigerator after you have assembled the enchiladas and before baking them.
On the following day, remove the baking dish from the refrigerator and uncover it. Preheat the oven to 350F, then bake the enchiladas for 40 minutes or till golden and bubbly on top.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/chicken-enchiladas-verde/