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Full Online Book HomeLearning KitchenSouthwestern - Fred's Green Chile And Chicken Enchiladas
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Southwestern - Fred's Green Chile And Chicken Enchiladas Post by :Viola_Tan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3324

Click below to download : Southwestern - Fred's Green Chile And Chicken Enchiladas (Format : PDF)

Southwestern - Fred's Green Chile And Chicken Enchiladas

1 whole chicken, boiled, skinned, boned and cut into strips or shredded
1/4 cup, butter or margarine
1 medium white onion, chopped
1-2 cloves of garlic pressed
1 (7 oz.) can of chopped green chilies
1 green bell pepper, finely chopped
5 large tomatoes, skinned and chopped
2 Tbl. fresh cilantro
1 cup chicken broth (reserved from boiling chicken)
1/8 tsp. cumin
12 large flour tortillas
3/4 lb. Monterey Jack Cheese, cut into 1/4 inch strips lengthwise into strips
2 (10 3/4 oz.) cans Cream of Mushroom Soup
1/2 cup heavy cream or half and half cream
1 lb. longhorn or med. cheddar cheese, shredded


Prepare chicken as indicated, then place in a bowl and set aside or chill.

Preheat oven to 350° F.

In a large heavy fry pan or skillet, melt butter over a medium heat. Add onion and garlic and sauté about 4 minutes, then add chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.

Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry). Remove from heat and dip each tortilla in sauce, lay flat.

Place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of each tortilla. Roll filled tortilla and place in a lightly greased large baking dish or pan, seam-side down. Fill pan with rolled tortillas and pour sauce over all.

Combine soup and cream and pour over all then cover with shredded cheese.

Bake in preheated 350 degree oven for 30 minutes.

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