i have used this recipe for several occasions, and love it just as much each time. it's easy, good for a group, and makes 2 pans...eat 1 now, freeze 1 for later. hope you like too!
6 boneless, skinless chicken breast halves
1 Tablespoon butter
1 cup chopped onion
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
8 ounces grated cheddar cheese
1 4-ounce can diced green chiles
1 cup purchased green chile salsa
½ cup chopped cilantro
4 teaspoons ground cumin
2-3 canned chipotle chiles in adobo sauce (optional)
salt and freshly ground pepper
12-15 burrito size flour tortillas (or corn tortillas, heat up before stuffing so they aren't so dry)
10 ounces jack cheese, grated
1 cup whipping cream
½ cup chicken broth
Place chicken in pan of rapidly boiling water to cover, and simmer 15-20 minutes. Remove from heat. Drain, cool and shred chicken using a fork. Preheat oven to 350 degrees. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle chiles, if desired. Season to taste with salt and pepper. Mix well.
Grease 10x15 inch baking pan. Place 1 tortilla on flat surface and place about 1/3cup chicken mixture along one edge. Roll up, tuck sides and place, seam side down in pan. Repeat until done. Sprinkle with jack cheese.
Combine cream and broth and pour over enchiladas. Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes, until heated.
