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skinless butter onion green bell pepper red bell pepper mushrooms Cheddar cheese green chile peppers green salsa fresh cilantro ground cumin peppers salt flour cheese whipping cream chicken broth If
Viewed: 18 - Published at: 7 years agoIngredients
- 10 skinless, boneless chicken breast halves
- 1 tablespoon and 2 teaspoons butter
- 1-2/3 cups chopped onion
- 2 green bell pepper, chopped
- 2 red bell pepper, chopped
- 1-2 pints button mushrooms, chopped
- 3-1/3 cups shredded Cheddar cheese
- 2 (4 ounce) cans diced green chile peppers
- 1-2/3 cups green salsa
- 1-2/3 cups chopped fresh cilantro
- 2 tablespoons and 3/4 teaspoon ground cumin
- 4 chipotle peppers in adobo sauce, chopped
- salt and ground black pepper to taste
- 20 (7 inch) flour or corn* tortillas
- 1 pound shredded Monterey Jack cheese
- 1-2/3 cups whipping cream
- 3/4 cup and 1 tablespoon and 1 teaspoon chicken broth
- (If you use corn tortillas, you will need to soften them by dipping each one in hot oil and draining before adding filling and rolling up - we prefer corn, but either works.)
Method
- 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. (You can put a couple of carrots and a quartered onion in the water for flavoring.)
- Preheat oven to 350 degrees F. Lightly grease 2 (10x15) baking dishes.
- 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, about 5 minutes; Add mushrooms and cook until softened and liquid evaporates -about 5-7 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 one of the prepared baking dish. Repeat until all the chicken mixture is used and the enchiladas are evenly divided between the 2 pans.
- Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over both sets of the enchiladas. Cover the dishes with aluminum foil.
- Bake in preheated oven 30 - 40 minutes. Remove foil and continue baking until cheese is completely melted, about 10-15 minutes.
