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Chicken Enchiladas
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Description
These enchiladas are very flavorful, and a hit every time I make them! Best thing is, you can make them, then freeze, then thaw and bake for a meal later on!
Ingredients
- 3 pieces Skinless, Boneless Chicken Breasts
- 8 pieces Corn Tortillas, Or As Needed To Fill The Pan
- 1 cup Grated Monterey Jack Cheese, Plus More For Topping
- 3 Tablespoons Grated Parmesan Cheese
- 13 ounces, weight Can Of Tomatillos, Drained
- 1 can (4 Oz. Can) Green Chiles
- ¼ cups Cilantro
- 1 whole Egg
- ¾ cups Whipping Cream
- Dried Onion, To Taste
- Salt And Pepper, to taste
Preparation
Boil chicken until cooked, then shred. Set aside.
Heat some oil in a skillet, and put each corn tortilla in the hot oil to soften. It usually only takes a few seconds on each side. Drain and cool on paper towels.
Mix monterey jack, parmesan, and shredded chicken. Put some filling in each tortilla and roll up. Place in a 9X13 baking pan, seam side down.
In a blender or food processor, combine tomatillos, chiles, cilantro, egg, whipping cream, dried onion, salt and pepper. Blend into sauce. Pour sauce over the enchiladas. Top with more grated monterey jack. Bake at 350ºF for 20 minutes.
Serve with sour cream and guacamole.
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