Chicken Enchiladas
Cook Time: 1 hour 30 minutes
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Description:
These Chicken Enchiladas might not adhere strictly to traditional Mexican culinary practices, but they’re undeniably delicious and have garnered nothing but praise from those who’ve tasted them. For those who appreciate a bit of heat, consider swapping out the bell and serrano peppers for jalapenos. This recipe is perfect for a flavorful weeknight meal, showcasing the vibrant flavors of Mexican cuisine.
Keywords: Poultry, Meat, Mexican, Weeknight, Oven, Less than 4 Hours
Ingredients:
- 2 1/2 chicken breasts
- 1 green bell pepper
- 2 tomatoes
- 1 sweet onion
- 1/2 garlic clove
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup Monterey Jack cheese
- 1 1/2 cups Monterey Jack pepper cheese
- 12 corn tortillas
Nutritional Information (per serving):
- Calories: 867.7
- Fat: 58.3g
- Saturated Fat: 29.8g
- Cholesterol: 252.9mg
- Sodium: 630.2mg
- Carbohydrates: 27.6g
- Fiber: 4g
- Sugar: 2.8g
- Protein: 58.4g
Aggregated Rating: 4.5 stars
Review Count: 6
Instructions:
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Begin by placing the chicken breasts in a large skillet, arranging them in a single layer. Add in the green bell pepper, tomatoes, sweet onion, garlic, ground cumin, salt, and pour the chicken broth over everything.
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Bring the mixture to a boil, then reduce the heat, cover, and allow it to simmer for approximately 1 hour, ensuring all the flavors meld together beautifully.
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Once the hour is up, carefully remove the chicken pieces from the skillet, making sure to shake off any excess vegetables back into the flavorful broth.
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Return the broth to a boil and let it reduce until you have about 2 cups of concentrated liquid. Pour this delicious broth into a 13×9 inch baking dish, creating a flavorful base for your enchiladas.
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Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) in anticipation of baking the enchiladas to golden perfection.
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Once the chicken has cooled enough to handle, tear it into coarse shreds, ready to be the star filling of your enchiladas.
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In a separate skillet, heat the heavy cream over medium heat, bringing it almost to a boil before removing it from the heat.
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Dip each corn tortilla into the warm cream for a few seconds, ensuring it’s entirely coated in the rich creaminess.
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In the center of each cream-coated tortilla, place 2-3 tablespoons of the shredded chicken, along with a light sprinkling of Monterey Jack cheese. Roll up the tortillas tightly, securing the delicious filling inside.
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Arrange the rolled-up enchiladas over the flavorful sauce in the baking dish, ensuring they’re snugly packed together.
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Pour the remaining cream over the assembled enchiladas, ensuring they’re generously coated, and sprinkle the Monterey Jack pepper cheese on top for an extra kick of flavor.
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Bake the enchiladas in the preheated oven for approximately 30 minutes, or until the cheese is bubbling and golden brown, and the aroma fills your kitchen with anticipation.
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Once baked to perfection, garnish your enchiladas with chopped scallions and diced red bell pepper for a touch of freshness and color, ready to impress even the most discerning palates.
These Chicken Enchiladas are a testament to the fusion of flavors that make Mexican cuisine so beloved, and with each bite, you’ll savor the perfect balance of tender chicken, creamy cheese, and aromatic spices, creating a truly memorable dining experience. Enjoy the warmth and comfort of this delightful dish, whether it’s for a cozy family dinner or a festive gathering with friends.
