Thursday, January 26, 2012
Creamy Chicken Enchiladas
I pulled this recipe from one of my beloved Cooking Light magazines. It was my husband's favorite dinner I made this week! He even ate the leftovers (and he hardly ever eats leftovers)...he deemed it "definitely blog-worthy"...and I agree! Serve these tasty enchiladas with a dollop of sour cream and a side of black beans! Delicioso!
4 c. water
2 c. chicken broth
1 Tbl whole black peppercorns
5 garlic cloves
2 skinless, boneless chicken breasts
1 celery stalk, coarsely chopped
1 large carrot, coarsely chopped
1 jalapeno pepper, halved
1/2 medium onion, cut into wedges
1 7oz can salsa verde
1/4 c. heavy cream, room temperature
1 c. chopped seeded tomato
1/4 c. fresh cilantro, chopped
1/4 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
4 oz cream cheese, softened
6 flour tortillas OR 12 small corn tortillas
1 c. shredded cheddar/jack cheese mix
Combine first 9 ingredients (water thru onion) in a medium saucepan over medium heat; bring to a simmer. Cook 8-10 minutes or until chicken is done. Remove chicken using a slotted spoon; let stand 10 minutes. Shred the chicken and set aside. Drain all the cooking liquid through a strainer over a bowl. Reserve 4 cups of the cooking liquid; discard the solids.
Combine reserved 4 cups cooking liquid and salsa verde in a saucepan; bring to a boil over medium heat. Cook until reduced to 1 1/2 cups - approximately 30 minutes. Remove from heat. Stir in room temperature heavy cream. Stir well to combine. Set aside.
Preheat oven to 400 F
Place shredded chicken in a medium bowl. Add chopped tomatoes, cilantro, salt, cumin, cayenne pepper and cream cheese; stir to combine. Dip each tortilla in the broth/salsa/cream mixture for 10 seconds. Fill each tortilla with 1/3 c. chicken mixture if using corn tortillas or 1/2 c. chicken mixture if using flour tortillas; roll up. If using flour tortillas, arrange filled tortillas, seam side down, in an 13X9” glass dish coated with cooking spray (if using corn tortillas use a 11X7” glass dish because they are smaller).
Spoon remaining sauce over tortillas; top evenly with cheese. Bake at 400F for 20 minutes. Serve with black beans. Enjoy!