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These enchiladas are rich and creamy and packed with flavor, a guaranteed crowd pleaser! Try serving these with pico de gallo, guacamole, salsa verde, red salsa and sour cream.
1. Heat the butter on medium high heat. When it finishes bubbling, add the onion and garlic; saute until they begin to soften.
2. Next, add the poblano and jalapeno peppers, saute until they begin to release their juices (3-4 minutes). At this point the onion should be starting to take on a golden hue.
3. Add the tomato, cumin, chicken and chicken stock. Bring to a boil. Once the outside of the chicken has begun to cook (it will turn white), reduce to a simmer and cover for 1-2 hours.
4. Preheat the oven to 350ºF.
5. Take the chicken off the heat and shred with two forks. Season to taste.
6. Roll the tortillas out on a clean counter. Place about a third of a cup of the chicken mixture in a row in the middle and roll it up like a rug. Do not fold in the ends, you want the cream to be able to penetrate the enchiladas as they bake.
7. Pack the enchiladas tightly in a casserole tray and pour any extra chicken and sauce over the top, followed by the heavy whipping cream, and the cheese.
8. Bake until cheese is golden, about 15-20 minutes.
Makes 8 enchiladas.
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