Chicken Enchiladas Suizas




Chicken Enchiladas Suizas

Chicken-Enchiladas-Suizas

Ingredients

  • rotisserie skinless chicken breasts 4
  • butter 3 tablespoons
  • sweet onion 1 cup
  • garlic cloves 3
  • green bell pepper ½ cup
  • Monterrey jack cheese 2 cups
  • green (tomatillo) salsa 1½ cups
  • fresh cilantro, divided ¾ cups
  • can green chiles 4 ounces
  • ground cumin 1 tablespoon
  • cayenne pepper ¼ teaspoon
  • smoked paprika ½ teaspoon
  • salt 1 teaspoon
  • freshly ground black pepper ½ teaspoon
  • fajita size flour tortillas 10
  • heavy cream, divided 1 cup
  • chicken stock ¾ cups


Preparation

  1. Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
  2. Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
  3. Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
  4. Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
  5. Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
  6. Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.




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