Flour tortillas rolled up with shredded chicken & cheese, and topped with a zesty green tomatillo salsa! This dish can also be made with shredded pork and with corn or flour tortillas!
Author: Ana Quincoces
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
rotisserie skinless chicken breasts 4
butter 3 tablespoons
sweet onion 1 cup
garlic cloves 3
green bell pepper ½ cup
Monterrey jack cheese 2 cups
green (tomatillo) salsa 1½ cups
fresh cilantro, divided ¾ cups
can green chiles 4 ounces
ground cumin 1 tablespoon
cayenne pepper ¼ teaspoon
smoked paprika ½ teaspoon
salt 1 teaspoon
freshly ground black pepper ½ teaspoon
fajita size flour tortillas 10
heavy cream, divided 1 cup
chicken stock ¾ cups
Preparation
Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.
Recipe by IMUSA at https://www.imusausa.com/chicken-enchiladas-suizas/