Flim’s Chicken Enchiladas
Sunday, September 21st, 2014
Enchiladas don’t get any better than this, but, boy, are they rich.
- 2 whole boneless chicken breasts halved
- ½ cup of water
- 2 cloves of garlic thinly sliced
- 1 large onion, chopped
- 3 Tb of butter
- 1 clove of garlic, finely chopped
- 2 cans whole green chills, seeded, rinsed, and chopped
- 1 Tb of chili powder
- ½ tsp of salt
- ¼ tsp of oregano
- ¼ tsp of pepper
- ¼ cup of all-purpose flour
- 1 cup of heavy cream
- ½ lb. of Monterey Jack, shredded—2 cups
- ¼ cup vegetable oil
- 12 corn tortillas
- 6 green onions
- Simmer chicken and sliced garlic in water for 15 minutes or until just tender. Cool. Cut into julienne strips and set aside.
- Sauté onion in butter until soft—about 5 minutes. Add chopped garlic and sauté 1 more minute.
- dd chilies, chili powder, salt, oregano, and pepper and cook one minute more.
- lend in flour and cook of another minute or so, stirring.
- Stir in 1 cup of the reserved chicken broth and heavy cream.
- Cook over medium heat until sauce thickens. Remove from heat and stir in 1 cup of cheese.
- Combine one cup of cheese sauce with the reserved chicken.
- Preheat oven to 400.
- Heat oil in skillet. Dip tortillas one at a time into hot oil for about 5 -10 seconds on each side until limp. Do not let them become crisp. Place on work surface.
- Divide chicken filling amongst tortillas. Top with green onion. Roll up and place seam side down in greased baking dish.
- Pour remaining sauce over tortillas and sprinkle with remaining cup of cheese.
- Bake in preheated oven for 20 minutes or until bubbly.