Creamy Chicken Enchiladas
1 (3 1/2 pound) broiler-fryer chicken, cut into 8 pieces
3 fresh poblano chiles, roasted, peeled, seeded,
de-veined and diced
1 large tomato, peeled, seeded, chopped
1/2 cup finely chopped white onion
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup chicken stock or broth
1 1/2 cups whipping cream
12 (6-inch) corn tortillas
2 cups shredded Chihuahua or Monterey jack cheese
Sliced scallion tops
Red bell pepper, cut into slivers
- Arrange chicken pieces in single layer in 12-inch skillet. Sprinkle
with chiles, tomato, onion, garlic, salt and cumin; add stock. Heat
over medium-high heat to boiling; reduce heat to low. Simmer, covered,
until chicken is very tender, about 1 hour.
- Remove chicken pieces from skillet with tongs, shaking off pieces
of vegetables. Let chicken stand until cool enough to handle.
- Skim and discard fat from top of stock mixture in skillet. Heat
mixture to boiling; boil gently over medium-high heat, stirring
frequently, until reduced to 2 cups, 6 to 8 minutes.
- Transfer mixture to 13 x 9-inch baking dish. Remove and discard
skin and bones from chicken. Tear chicken into coarse shreds.
- Heat oven to 375 degrees F.
- Heat cream in medium skillet over medium heat until just below boiling;
remove from heat. Dip 1 tortilla in hot cream until limp, a few
seconds; remove, draining off excess cream. Spread 1/12 of the chicken
(about 3 tablespoons) down center of tortilla; roll up and place
seam side down on sauce in baking dish. Repeat with remaining tortillas
and chicken. Pour remaining cream evenly over enchiladas. Sprinkle
enchiladas evenly with cheese.
- Bake until sauce is bubbly and cheese
is melted and golden, 25 to 30 minutes.
- Garnish with scallion and
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