You may also like
Categories:
chicken breasts water onion bay leaf peppercorns salt onion Parmesan cheese cheese green chiles tomatoes cilantro whipping cream egg oil corn tortillas cheese sour cream shredded lettuce olives
Viewed: 45 - Published at: 4 years agoIngredients
- 2 whole chicken breasts
- water
- 1/2 small onion
- 1 bay leaf
- 8 peppercorns
- salt
- 1/2 medium onion, chopped
- 3 tablespoons grated Parmesan cheese
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 1 (4 ounce) can green chiles
- 1 - 3/4 cups drained canned tomatoes
- 1/4 cup cilantro leaves
- 3/4 cup whipping cream
- 1 egg
- 1/4 cup oil
- 8 corn tortillas or flour tortillas
- 4 ounces Cheddar or Monterey Jack Cheese, Shredded (1 cup)
- Guacamole
- 1 cup dairy sour cream
- 2 cup shredded lettuce
- 12 ripe olives
Method
- Place chicken breasts in a large pot or dutch oven.
- Add water to cover, onion, bay leaf, peppercorns and salt to taste.
- Bring to a boil; reduce heat.
- Cover and simmer 45 minutes or until tender. Cool chicken in broth.
- Drain, reserving broth for another use. Shred chicken with 2 forks or with your fingers.
- Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.
- Taste and add salt if needed.
- Set aside.
- In blender or food processor, combine green chiles, tomatoes, cilantro, whipping cream and egg.
- Blend until smooth.
- Add salt to taste. Set aside.
- Preheat oven to 350°.
- Heat oil in a small skillet. with tongs, carefully place 1 tortilla at a time in hot oil.
- Hold in oil for 3 to 5 seconds until softened.
- Quickly turn tortilla and soften other side, 3 to 5 seconds.
- Drain over skillet or on paper towels.
- Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.
- Roll tightly and sprinkle evenly with 1 cup shredded cheddar or Monterey Jack cheese.
- Bake 20 minutes, or until heated through and bubbly.
- Makes 8 enchiladas.
