Serves: 5
Total Calories: 1,008
Place chicken in pan of rapidly boiling water to cover, and simmer for 15–20 minutes till tender. Remove from heat; drain, cool and shred chicken. Preheat oven to 350°.
In medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5–8 minutes. Transfer to large bowl. Add chicken, Cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
Grease a 10x15x2-inch baking pan or 2 smaller pans. In each flour tortilla, place 1/3 cup chicken mixture along an edge. Roll up from filling side and place seam-side-down in the pan. Sprinkle Monterey Jack cheese over enchiladas. Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until thoroughly heated. Garnish with avocado and tomatoes, if desired. Can serve tortilla soup with this dish.
Fun Fact: The Statehouse in Boise, Idaho, and dozens of other buildings in the city are geothermally heated from underground hot springs. In fact, Idaho is well sprinkled with public and private hot springs.
This Chicken Enchiladas recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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