Flim’s Chicken Enchiladas

Sunday, September 21st, 2014
Enchiladas don’t get any better than this, but, boy, are they rich.

Ingredients

  • 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

Directions

  1. Simmer chicken and sliced garlic in water for 15 minutes or until just tender. Cool. Cut into julienne strips and set aside.
  2. Sauté onion in butter until soft—about 5 minutes. Add chopped garlic and sauté 1 more minute.
  3. dd chilies, chili powder, salt, oregano, and pepper and cook one minute more.
  4. lend in flour and cook of another minute or so, stirring.
  5. Stir in 1 cup of the reserved chicken broth and heavy cream.
  6. Cook over medium heat until sauce thickens. Remove from heat and stir in 1 cup of cheese.
  7. Combine one cup of cheese sauce with the reserved chicken.
  8. Preheat oven to 400.
  9. 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.
  10. Divide chicken filling amongst tortillas. Top with green onion. Roll up and place seam side down in greased baking dish.
  11. Pour remaining sauce over tortillas and sprinkle with remaining cup of cheese.
  12. Bake in preheated oven for 20 minutes or until bubbly.
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