Ingredients
- 2-3 chicken breasts
- 3 fresh poblano chilies, roasted
- 1 large tomato, seeded & chopped
- 1/2 cup white onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 cup chicken broth
- 1 cup heavy cream or half & half
- 2 cups shredded Chihuahua cheese
- 8-10 flour tortillas
Preparation
Step 1
Place chicken in single layer in a large skillet with chicken broth. Sprinkle with chilies, tomato, white onion, garlic, cumin and salt. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 1 hour or until chicken is very tender.
Remove chicken from skillet, shaking off vegetable pieces. Let stand until cool enough to handle.
Bring remaining broth mixture to a boil; boil for 4-8 minutes until mixture is reduced. Pour reduced broth mixture into the bottom of a 13x9 inch baking dish.
Preheat oven to 375 degrees. Shred chicken. Heat cream in a shallow dish.
Dip 1 tortilla in cream. Spread about 3 tablespoons of chicken down center of tortilla. Roll up and place on top of vegetable mixture in baking dish. Repeat with remaining tortillas. Pour any remaining cream over enchiladas.
Sprinkle with cheese and bake 25 to 30 minutes until cheese is melted and bubbly.
ROASTING POBLANOS:
Place peppers under broiler and roast until all sides and brown and blistered. Immediately remove from broiler and place in a paper bag. Let stand 5-10 minutes. Once cooled, skin will peel off chilies easily. Slice open and remove veins and seeds. Chop and add to broth mixture.