Saturday, March 8, 2008

Chicken Enchiladas To Die For!!!!!

After my DH's scary episode yesterday (from which he has fully recovered) I thought I would fix him a special dinner tonight. I have never fixed any kind of enchilada (much less any other mexican dish) before so it was an experiment and Holy moley, they were awesome. My DH and I both just sat there moaning and groaning. He said they were better than anything he'd ever had in a restaurant....WOO HOO!!! I want to share this recipe with you, so here goes..............

Chicken Enchiladas with Creamy Green Chile Sauce

Things you'll be a needin.....

1 tbsp. butter
3/4 c. chopped onion
1 large clove garlic, minced (I used 1/2 tbsp. of the minced garlic you buy in a jar)
1/2 tsp. salt
1/4 tsp. cumin
2 tbsp. flour
1-1/2 c. chicken broth
2 cans or jars (4.5 ounces each) chopped green chiles (undrained)
vegetable oil for softening tortillas
12 corn tortillas
2 c. coarsely shredded cooked chicken
2 c. shredded Monterrey Jack cheese
1 c. heavy whipping cream

In saucepan, melt butter over medium heat. Saute onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined. Slowly stir in broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. (Sauce can be prepared to this point, cooled and refrigerated 24 hours in advance.)

Preheat oven to 350 degrees F. Place as many tortillas on 2 cookie sheets as will fit in a single layer. Brush lightly on both sides with vegetable oil. Bake 3 minutes to arm and soften tortillas before rolling. Stack on a place and cover with foil to keep warm while filling. Repeat until all tortillas are warmed.

Now for the chicken........ I used 4 boneless, skinless chicken breasts. I seasoned the breasts liberally with Grub Rub (you can get this at most Academy stores) and pepper. If you can't find Grub Rub, season them however you like them best. Cook in a frying pan over medium heat with the enough Olive Oil to cover the bottom of the frying pan, for approximately 10 minutes on each side, or until completely cooked, but not dried out.

Combine chicken and 1/2 cup of the green chile sauce. To fill tortillas, place 2 tablespoons of chicken mixture and 2 tablespoons cheese across the center of each tortilla. Roll up and place seam-side-down in a 13 x 9 inch baking dish. Pour remaining sauce over rolled enchiladas; then pour whipping cream evenly over entire mixture and top with grated Monterrey Jack cheese. Bake, uncovered in preheated 350 degree F. oven for 20 minutes. BON APPETITE!!! :)

Let me know if you try it and how liked it!


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