Recipe of the Month: Chicken Enchiladas
From the kitchen of Teri Bernero, Lansing
- 1 yellow onion
- 2 chicken breasts
- 1 pkg of shredded Monterey Jack cheese
- 1 pkg of shredded Swiss cheese
- 15 small (about 5”) flour tortillas (give or take a few)
- 1 ½ cup chicken broth
- 1 jar salsa verde
- 1 tablespoon of whole cumin seed
- ½ tablespoon of ground cumin
- 3-4 oz of heavy whipping cream
Cut onion coarsely and throw into a large saucepan. Boil the chicken in broth with onion, all cumin, salt and pepper. When chicken is cooked, shred into small pieces. Put broth from pan to the side for now.
Add chicken, a mixture of the cheeses and a few onion slices into your small tortillas. Roll and set into a 9” x 13” pan close together. Once rolled, pour your remaining chicken broth on top.
Cover with remaining cheese and ¾ of your jar of salsa verde. Bake for 20 minutes at 350° then add remaining salsa verde and cheese if there’s any left. Put them back in the oven for about 15 minutes. Total cook time is 30-40 minutes.
Immediately when you’ve taken the enchiladas out of the oven, pour on the heavy whipping cream. Let them set 5 minutes and serve.
Tags: Mexican, recipe of the month