During my pregnancy with Clara I had crazy nausea. I was entirely absent from the kitchen during the first seven months of my pregnancy, unless of course you count my never-evending craving for Lucky Charms. I don’t know if it was my Texas roots or my desire to make something with lots of cheese that prompted this bad boy, but the first recipe I made once I was feeling up to being around food was these Enchiladas! mmmmm. They aren’t the healthiest thing I’ve ever prepared, but boy were they yummy!
I boiled the chicken before I began, but you could buy a rotisserie chicken and cut down on the prep time. Perhaps I should give it a go with less cream and cheese next time and with better photos….
- 2 tablespoons butter
- 2/3 cup chopped Spanish onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup chopped green chile peppers
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1 dash ground cumin
- 12 (8 inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild Cheddar cheese
- 2 cups shredded, cooked chicken breast meat
- 1 cup heavy cream
- 1/4 cup chopped green onion
- Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
- Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
- After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
- Bake uncovered in preheated oven for 20 minutes. Serve immediately with additional salsa on the side. (modified from recipe on allrecipes.com)