Lynn's Company Enchiladas
“This has replaced Mexican Chicken Casserole in Lynn’s kitchen.”
Ingredients
6 boneless chicken breasts
1 Tbsp butter
1 chopped onion
2 cloves garlic minced
4 oz can diced green chiles
1 jar green salsa (save a little)
red cayenne pepper, about 1/4 teaspoon
4 tsp cumin
1 tsp oregano
2 tsp salt
8 oz cream cheese
1 bag grated cheddar cheese
8 flour tortillas, gorditas
16 slices Monterey jack cheese or a bag of grated Monterey Jack
1 cup whipping cream
½ cup chicken broth
Directions
Poach chicken in water with bay leaf and half onion OR cook in a foil covered pyrex in oven with some water or broth and a bay leave.
Melt butter and cook diced onion and garlic until soft. Put in a bowl with chiles, spices, salsa, cream cheese, and shredded chicken.
Spray bottom of casserole with Pam. Take a tortilla and put a strip of Jack cheese or a handful of grated Jack and down center and add about ½ cup of chicken mixture. Roll into a log and put into the pan. Continue placing “logs” into the dish.
Mix together chicken broth, cream and the remaining salsa and pour over enchiladas. Top with grated cheese.
Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake for 15 minutes or until brown and bubbly.
