Name: Chicken Enchiladas Suizas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 6; Butter - 1 tablespoon; Chopped onion - 1 cup; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Shredded Cheddar cheese - 2 cups; Diced green chile peppers - 1 (4 ounce) can; Green salsa - 1 cup; Chopped fresh cilantro - 1 cup; Ground cumin - 4 teaspoons; Chipotle peppers in adobo sauce, chopped - 2; Salt and ground black pepper to taste - 2; Flour tortillas - 12 (7 inch); Shredded Monterey Jack cheese - 10 ounces; Whipping cream - 1 cup; Chicken broth - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchiladas Suizas

1. Skinless, boneless chicken breast halves - 6

2. Butter - 1 tablespoon

3. Chopped onion - 1 cup

4. Green bell pepper, chopped - 1

5. Red bell pepper, chopped - 1

6. Shredded Cheddar cheese - 2 cups

7. Diced green chile peppers - 1 (4 ounce) can

8. Green salsa - 1 cup

9. Chopped fresh cilantro - 1 cup

10. Ground cumin - 4 teaspoons

11. Chipotle peppers in adobo sauce, chopped - 2

12. Salt and ground black pepper to taste - 2

13. Flour tortillas - 12 (7 inch)

14. Shredded Monterey Jack cheese - 10 ounces

15. Whipping cream - 1 cup

16. Chicken broth - ½ cup

How to cook deliciously - Chicken Enchiladas Suizas

1. Stage

Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.

2. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.

3. Stage

Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

4. Stage

Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.

5. Stage

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.