My recipe for Gerry's chicken enchiladas is not the easiest dish I've ever made, but it's very good! It makes six awesome enchiladas!
Ingredients
- 4 boneless , skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 onion , chopped
- 1 can stewed tomatoes , 14.5 ounce
- 1 can chicken broth , 14.5 ounce
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 can diced tomatoes with green chile peppers , 10 ounce
- 12 small chile peppers , Optional
- 1 bunch green onions , chopped, divided
- 1 cup heavy cream
- 6 corns tortillas , 6 inch
- 3 cups shredded Cheddar cheese , divided
- 1 can enchilada sauce , 10 ounce
Instructions
-
1
Cut chicken breasts into 1-inch strips; place in a medium glass or ceramic bowl. Add desired marinade; toss until chicken coated in marinade. Cover bowl; marinate in the refrigerator for at least 30 minutes.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Remove chicken from marinade and shake off excess. Discard remaining marinade.
-
4
Heat oil in a large skillet over medium heat. Add chicken and chopped onion; cook until chicken is evenly browned. Stir in stewed tomatoes, soup, broth, diced tomatoes with green chile peppers, and diced chile peppers; bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink and juices run clear, 20 to 30 minutes.
-
5
Remove chicken from skillet; shred when cool enough to handle. Meanwhile, continue simmering tomato mixture in skillet until reduced to about 2 1/4 cups.
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6
Combine shredded chicken and about 1/4 cup reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl; stir in 1/2 bunch chopped green onions. Pour remaining 2 cups reduced tomato mixture into a 9x13-inch baking dish.
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7
Heat cream in a separate skillet over low heat, being careful not to boil. Dip tortillas into warm cream to soften and coat; transfer to a work surface. Spoon about 1/3 cup chicken mixture onto each tortilla; top each with about 1/4 cup Cheddar cheese. Roll up tortillas to enclose filling. Place rolled tortillas in the baking dish, seam-sides down, and drizzle with enchilada sauce. Cover with remaining 1 1/2 cups Cheddar cheese; sprinkle remaining 1/2 bunch chopped green onions over cheese.
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8
Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.
Nutrition Facts
Per serving
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