Chicken Enchiladas
Over a year ago
3,527 views
Ingredients
- 6 chicken breasts. boneless and skinless
- 1 tablespoon butter
- 1 cup onion chopped
- 1 green pepper. seeded and chopped
- 1 red pepper. seeded and chopped
- 8 ounces cheddar cheese. grated
- 2 green chillies - seeded and finely chopped
- 1 cup purchased tomato salsa
- ½ cup coriander. roughly chopped
- 4 teaspoons ground coriander
- salt and pepper to taste
- 12-15 flour tortillas. 7 inch
- 10 ounces Monterey Jack Cheese
- 1 cup single cream
- ½ cup chicken broth
- 1 cup tomato. chopped
- 1 cup avocado. chopped
- 1 cup coriander. roughly chopped
Accompaniment
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Description
These enchiladas are loved by the entire family. They are lovely served with a green salad and fresh bread.
Method
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1
Place chicken in a pan of rapidly boiling water. Cover and simmer 15-20 minutes. Remove from heat, drain, cool and shred chicken. Preheat oven to 350F, 175C. In a medium skillet, melt butter over medium heat. Saute onion and bell pepper until just soft, 5-8 minutes. Transfer to a large bowl. Add chicken, cheddar cheese, chillies, salsa, coriander and cumin. Season with salt and pepper to taste and mix well.
Oil a 10“x15”x2" baking pan. Place 1 flour tortilla on a flat surface and place about ⅓, cup chicken mixture along 1 edge. Roll up from filling side and place, seam side down, in prepared pan. Repeat process with reamining chicken mixture. Sprinkle Monterey Jack over enchiladas. (May be prepared to this point up to 1 day in advance. Cover and chill.
combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Place 1 or 2 enchiladas on individual serving plates and garnish with avocado, tomato and additional coriander.
Chef's Tips
If short on time, use roasted chicken from the store. I also often double the batch of filling and freeze half to make a quick weekday meal.
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