Southwestern Recipes
Ultimate Enchilada Bake
Ingredients
- 6 skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 medium onion, minced
- 6 pasilla or poblano chiles
- 1 (16 ounce) can (or equivalent fresh) tomatillos
- 3 sprigs fresh cilantro
- 1 cup heavy cream
- 1 egg, slightly beaten
- Salt and pepper to taste
- 24 small corn tortillas
- Lard or shortening for frying
- 1/4 cup parmesan cheese
- Shredded lettuce
- Chopped ripe olives
- Sour cream
Instructions
- Poach chicken, keeping water at a bare simmer, until cooked through. Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.
- Stir onions into cream cheese, then add shredded chicken. Set aside.
- Boil the chiles until soft, then puree with the tomatillos and cilantro until smooth. Add cream, egg, salt and pepper, and continue to puree.
- One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up. Spread some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer.
- Pour remaining sauce over these, top with parmesan and bake at 350 degrees F until bubbly.
- Top with shredded lettuce and olives.
- Serve sour cream in a dish on the side.