Here’s a crowd pleaser from the recipe collection of one of my dear friends. She was generous enough to share her chicken enchilada recipe with me during the recipe contest. The entire family gobbled these delicious enchiladas up like we had never had Tex-Mex before.
I doubled this recipe so each of my hungry clan could have two enchiladas, but Husband says I need to triple it next time. 😉
Ouise’s Homemade Chicken Enchiladas
(Makes 6 enchiladas)
2 large bone in chicken thighs
3 cloves of garlic
1 tsp herbs de provence
1/2 cup white onion, chopped
1 Tbs cilantro, chopped
1 tsp salt
1/2 cup salsa verde
3/4 cup heavy whipping cream
6 corn tortillas
1 cup Monterrey Jack cheese, grated
Fill pot with enough water to cover chicken. Add garlic cloves and herbs de provence. Boil chicken uncovered until cooked through. Don’t overcook the chicken! Set chicken aside.
In a bowl mix the onion, cilantro, salsa verde and salt. Cut chicken from bones (save bones for making broth – put in freezer) and cube or shred the meat. Add to mixture and toss until well combined.
In a saucepan warm the heavy whipping cream. Add tortillas, one at a time, coating with cream. Roll chicken mixture in tortilla.
Add enchiladas to pyrex dish. Sprinkle with cheese and pour remaining cream on top.
Bake at 300 degrees for 10 – 15 minutes. Serve with black beans and rice.