Enchiladas Pollo With Green Chilies Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
4 chicken breast half |
1 onion, chopped |
1 bay leaf |
8 peppercorns |
3 tablespoons parmesan cheese |
8 ounces monterey jack cheese, shredded |
4 ounces ortega chiles, diced |
1 (14 ounce) can tomatillos, drained |
3/4 cup cream |
1 egg |
1/4 cup oil |
12 corn tortillas |
Directions:
1. Place breasts in Dutch oven.
2. Add water to cover, half of onion, bay leaf, peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain.
3. Shred chicken; mix with 1/2 onion, Parmesan and 4 oz. jack.
4. Set aside. In blender, combine Ortegas, tomatillos cream and egg.
5. Blend till smooth.
6. Salt to taste; set aside. Preheat oven to 350.
7. Soften tortillas in oil.
8. Place 1/8 chicken mixture in each tortilla; roll and place in baking dish.
9. Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
10. Bake 20 minutes at 350.
11. Top enchiladas with guacamole and serve. - - - - - - - - - - - - - - - - - -.
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