Gerry's Chicken 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. 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. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Remove chicken from marinade and shake off excess. Discard remaining marinade.

4. 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. 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.

6. 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.

7. 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.

8. 8

   Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.