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Chicken Enchiladas with Heavy Cream and Green Chiles
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Description
I’ve adapted this recipe and changed a few things from an old church recipe book I found at a yard sale. The key difference between this recipe and others like this is dipping the tortilla in the cream. It takes a while, but well worth the effort to me. I usually make two batches and freeze one.
Ingredients
- 6 cups Cooked And Shredded Chicken Breasts Or Chicken Meat Of Your Choice
- 1 can (7 Oz. Can) Green Chilies
- 1 can (large 12 Oz. Can) Green Chile Sauce, Divided
- 1 whole Onion
- 2 cloves Garlic
- ¼ teaspoons Salt
- ½ teaspoons Red Chili Flakes
- 1 teaspoon Cumin
- ½ cups Corn Oil
- 2 cups Heavy Whipping Cream
- 1 teaspoon Chicken Bouillon
- 8 ounces, weight Jack Cheese
- 1 package Corn Tortillas (12)
Preparation
This recipe requires many steps and may be off-putting to some, but the flavor is well worth it to me. I think it’s the heavy whipping cream that brings me to my knees and maybe the jack cheese, too. Good tongs are essential, also.
The day before, I cook the chicken, so it’s ready to go. I slow simmer it for a couple of hours, in some chicken stock if I have it (if not, water) and some spices (garlic, red chili flakes, cumin) then shred when done and put it in the fridge with a bit of the stock water to keep it moist.
The day of, saute onion and garlic until soft in a skillet with a bit of oil. Add cooked chicken, green chilies and 1/4 cup of green chili sauce. Then add some salt, red chili flakes and cumin accordingly, to taste. Heat through.
In another small skillet, heat oil for tortillas. In a medium-sized sauce pan over low and slow heat, heat the heavy whipping cream and chicken bouillon, stirring occasionally.
Fry tortillas in oil for just a few seconds to soften. Let oil drip off a bit, and then dunk the tortilla into the sauce pan with the cream. Let them enjoy each other for a second or two. Then place some chicken in the tortilla and roll up. Place in a baking dish that has about 1/2 cup each of green chili sauce and the cream mixture poured into the bottom. When done with the enchiladas, pour the remaining cream sauce and green chili sauce over the enchiladas. Top with Jack cheese and bake for 45 minutes in a 350-degree oven.
Serve with pico de gallo and avocado. Also, maybe a salad or rice and beans. Enjoy … ♥
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2 Comments
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ajane on 3.26.2010
Yes, you are right. It was messy, especially the first time I made them. The kitchen was a nightmare!
But they are SO good like this. I only make them every once in a while. Like when the stars align with time, patience and energy!
Loved looking over your blog btw and love love loved checking out the teardrop trailers. Thanks for the add and sorry I missed your comment here earlier.
barb on 3.19.2010
Over the years I have made this same with a bit of a variation from time to time and it is still my favorite. A bit messy, a tad time consuming, just a tad but quite tasty. Try using left over pork roast instead of chicken.