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
>> Southwestern Enchilada Recipes