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Chicken Enchiladas
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Chicken Enchiladas

Chicken Enchiladas

Easily one of the most requested items in my household, it's also one I make regualry when we're entertaining. And the fact that you can start with an already deli roasted chicken makes this it even better.

Makes 8 enchiladas

Ingredients

  • 3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this
  • 1 cup salsa verde, green salsa
  • 1-4 ounce can chopped green chilies
  • 2 tablespoons chopped chipotles in sauce (more if you like it hotter)
  • 8 - taco size flour tortillas
  • 1 cup chicken broth
  • 1 quart (32 ounces) heavy whipping cream
  • 1.5 cups shredded Monterey Jack cheese
  • 10 ounces pork chorizo

Directions

  1. Preheat oven to 350
  2. Put the chicken, salsa verde, chilies and chipotle in a large bowl - mix well
  3. Pour 1 cup of the whipping cream in the bottom of a 9x13-baking dish
  4. Pour chicken broth in bowl and one by one submerge a flour tortilla so both sides are wet
  5. Place approximately 1/8 chicken mixture on each tortilla, and roll up cigar style
  6. Put each rolled tortilla into the baking dish on top of the cream (so they end up side by side) sprinkle with the cheese, and drizzle another cup of the cream over the top - bake 30-35 minutes or until golden brown
  7. While they bake, cook the chorizo in a small pot over medium heat 5-6 minutes or until done
  8. Then add the remaining cream, and simmer on low 10ish muntes until thickened
  9. Serve the enchiladas with some of the white sauce from the pan, and top with the chorizo cream

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