| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 6 |
|
Boneless; skinless chicken breast halves |
| 1 |
tb |
Butter |
| 1 |
c |
Chopped onion |
| 1 |
|
Green pepper pepper; cored, seeded; and chopped |
| 1 |
|
Red bell pepper; cored, seeded; and chopped |
| 8 |
oz |
Grated cheddar cheese |
| 1 |
cn |
(4-oz) diced green chilies |
| 1 |
c |
Green chile salsa |
| 1/2 |
c |
Chopped fresh cilantro |
| 4 |
ts |
Ground cumin |
|
|
Salt and freshly ground black pepper (up to) |
| 15 |
|
7" flour tortillas |
| 10 |
oz |
Monterey Jack cheese; grated |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Chicken broth |
|
|
Chopped avocado |
|
|
Chopped tomato |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
GARNISH
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Mon, 29 Jul 1996 22:39:04 +0000
Place chicken in pan of rapidly boiling water to cover, adn simmer 15-20
minutes. Remove from heat, drain, cool, and shred chicken. Prehat oven to
350 degrees. 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, chedar cheese, green chiles, salsa, and cilantro. Season with
salt and pepper to taste and mix well.
Grease 10x15x2 inch baking pan. Place 1 four tortilla on flat surface and
place about 1/3 cup chicken mixture along 1 edge. Roll up from filling
side, and place, seam side down, in prepared pan. Repeat process with
remaining chicken mixture. Sprinkle Monterey Jack over enchiladas (may be
prepared to this point up to 1 day in advance. Cover and chill).
Combine cream and chicken broth and pour over enchiladas. Cover pan with
foil and bake 30 minutes. Remove foil and continue baking 10 minutes or
until thoroughly heated. Place 1 or 2 enchiladas on individual serving
plates and garnish with avocado, tomato, and additional cilantro, if
desired. Seres 8.
EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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