| Chicken Enchiladas 1 jalapeno 1 t. ground cumin 1 clove garlic, crushed 2 c. chicken broth 2 boneless skinless chicken breasts 1 T. veg. oil 1 med. onion, diced 2 cloves garlic, chopped 1 can cream of chicken soup 1 jar salsa verde (tomatillo salsa) 12 flour tortillas 8 oz. monterey jack cheese, grated sour cream (for serving) Spray the bottom and sides of a 9 x 13 baking pan. Split jalapeno and discard seeds and veins. If you like spicy food you can leave them in. Crush 1 clove garlic. In saucepan, bring broth, jalepeno cumin and garlic to a simmer. Add chicken and simmer covered until chicken is cooked. Remove chicken and set aside to cool. Continue cooking the broth until ruduced by half. Set aside. In skillet, heat the oil and add the diced onion, sprinkle with a little salt. Cook until carmelized, adding the minced garlic the last couple minutes. Add the cream of chicken soup, salsa and reserved broth. Cook until desired thickness. Dice or shred the chicken. Add 1/2 of the sauce to the chicken. Cool slightly until ready to assemble. Heat tortillas either individually in skillet or as a stack wrapped between damp paper towels in the microwave for 30 to 40 seconds. Pour some of the reserved sauce in the bottom of the sprayed baking pan just to prevent sticking. Spoon some filling on each tortilla and top with some of the cheese, roll up like a cigar and lay the filled enchiladas seam side down next to each other. Pour remaining reserved sauce over the top and top with cheese. Cover tightly with foil and place in preheated 375 degree oven for about 30 minutes. Remove foil and return to the oven until bubbly and cheese is starting to brown (about 15 more minutes). Serve with sour cream. Makes 12 enchiladas. |
