Just to keep it going...Here's my favorite. Rec:Chicken Enchiladas in Cream Sauce>>>
Chicken Enchiladas in Cream Sauce
Serving Size : 12
2 Whole Chicken Breast, skinned, halved
1/2 Cup Water
2 cloves garlic -- sliced thin
1 large onion -- chopped fine
3 Tablespoons Butter
1 clove garlic -- chopped fine
2 cans green chiles -- chopped
1 Tablespoon Chili Powder
1/2 Teaspoon cumin, ground
1/2 Teaspoon salt
1/4 Teaspoon Oregano
1/4 Teaspoon Pepper,Black
1/4 Cup Flour,All-Purpose
1 Cup chicken broth
1 Cup Heavy Cream
1/2 Pound Monterey Jack Cheese,Shredded
1/4 Cup Vegetable Oil
12 corn tortillas
6 green onions
Place chicken breasts in medium size saucepan. Add water and sliced garlic. Cover. Bring to a simmer. Cook just until tender, about 15 min. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
Saute onion in butter in med. size skillet just until soft, about 5 min. Add chopped garlic; saute 1 min. Add chilies, chili powder, cumin, salt, oregano and pepper; cook 1 min. Stir in flour until well combined; cook 1 min., stirring.
Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently, until mixture thickens, about 10 min. Remove from heat. Stir in 1 cup cheese until melted.
Combine 1 cup cheese sauce with reserved chicken.
Preheat oven to hot 400 F.
Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time in hot oil, just until limp, about 5 to 10 seconds on each side; do not let them become crisp. Place on work surface.
Divide chicken filling equally along center of each tortilla. Top each with sliced green onion. Roll up tortillas and place, seam-side down, in 2 rows in 13x9x2" baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining cheese.
Bake for 20 min. or until bubbly. Garnish with extra sliced green onion.
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