Friday, January 30, 2009

Chicken Enchiladas Suizas


Friday night has recently become my night for trying new recipes. I don't have to be in a hurry and if it takes longer to make the recipe than I estimate, that's OK. We aren't on a schedule. We had the BEST chicken enchiladas for supper tonight. They sort of remind me of the chicken burrito at On The Border. I found the recipe at Allrecipes (love that website). Here it is:

INGREDIENTS

* 6 skinless, boneless chicken breast halves
* 1 tablespoon butter
* 1 cup chopped onion
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped (I left this out because I didn't have one)
* 2 cups shredded Cheddar cheese
* 1 (4 ounce) can diced green chile peppers
* 1 cup green salsa
* 1 cup chopped fresh cilantro
* 4 teaspoons ground cumin
* 2 chipotle peppers in adobo sauce, chopped
* salt and ground black pepper to taste
* 12 (7 inch) flour tortillas
* 10 ounces shredded Monterey Jack cheese
* 1 cup whipping cream
* 1/2 cup chicken broth

DIRECTIONS

1. 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.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
3. 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, 5 to 8 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.
4. 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 the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
5. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Everybody loved it. This recipe is definitely a keeper.

8 comments:

Lorri said...

Sounds like it is a wonderful recipe! Have a great weekend.
Lorri

Sandy said...

yummy yum! sounds delish :)

Kim said...

That looks SO good! I will surely make this recipe!!! Thanks!

klutzymama said...

Yum! We love enchiladas!

Marisa Le'rin Salas said...

Those enchiladas look so yummy!!!!
And by the way I absolutly love the new look to your blog!!

Kay said...

Yumm! I've been hunting for a Chicken Enchilada recipe that did not use cream soup as a base. And I have some cooked chicken breasts in the fridge. Mof I have everything except the whipping cream, but evaporated milk will do in a pinch.

BTW I'm adding your blog to my Favorites List on my blog.

Lynda said...

These look wonderful! I've been looking for a new recipe for enchiladas!

Mrs. U said...

Hi!!! I just found this recipe on your blog (don't you LOVE LinkWithin!!!). I can't believe I missed this earlier in the year on your blog! HOLY MOLY!! I can't wait to make this next week for our family!! Thank you for sharing it!

His,
Mrs. U