If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Enchiladas
...in your mind.
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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.
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
Preheat oven to 350
Put the chicken, salsa verde, chilies and chipotle in a large bowl - mix well
Pour 1 cup of the whipping cream in the bottom of a 9x13-baking dish
Pour chicken broth in bowl and one by one submerge a flour tortilla so both sides are wet
Place approximately 1/8 chicken mixture on each tortilla, and roll up cigar style
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
While they bake, cook the chorizo in a small pot over medium heat 5-6 minutes or until done
Then add the remaining cream, and simmer on low 10ish muntes until thickened
Serve the enchiladas with some of the white sauce from the pan, and top with the chorizo cream
