Chicken Enchiladas

12 Servings

Try this Chicken Enchiladas recipe, or post your own recipe for Chicken Enchiladas

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chicken Enchiladas Ingredients

3 lb Skinless boneless chicken	1 c Cream
16 oz Canned tomatoes	12 Corn tortilla
1 c Onion; minced	1 c Jack cheese; grated
2 tb Garlic; minced	1 c Cheddar cheese; grated
1 ts Salt	1/2 c Sour cream
1/4 ts Ground cumin	1/2 c Sliced pitted black olive
1/4 ts Ground coriander	1/4 c Scallions; minced
8 oz Diced green chiles

Instructions for Chicken Enchiladas

COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE FROM HEAT, COOL REMOVE CHICKEN, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE FLAME REMOVE FROM HEAT, STIR IN CHILES POUR INTO A HOTEL PAN HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE, SEAM-SIDE DOWN, INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND, BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS Recipe by: TJ Hill - Appetites Catered Posted to MasterCook Digest by "Christopher E. Eaves" on Sep 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Mexican