Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp whole black peppercorns; 1 large carrot, peeled and cut into 1/2-inch pieces; 1 celery stalk, coarsely chopped; 12 6-inchs (6-inch) corn tortillas; 59 milliliters chopped fresh cilantro; 5 garlic cloves, crushed; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 59 milliliters heavy whipping cream; 1 jalapeño pepper, halved; 0 teaspoons kosher salt; 473 milliliters fat-free, lower-sodium chicken broth; 1 mediums onion, cut into wedges; 198 grams salsa verde; 59 milliliters ounce sharp cheddar cheese, shredded (about; 340 grams skinless, boneless chicken breast halves; 237 milliliters chopped seeded tomato; 946 milliliters cold water

The recipe Chicken Enchiladas could satisfy your Mexican craving in approximately 1 hour and 52 minutes. Watching your figure? This gluten free recipe has 315 calories, 20g of protein, and 12g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of water, carrot, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert.

Instructions

Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Equipment you will use

Sauce Pan

Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred the chicken; set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Frying Pan

Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.

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Sieve

Bowl

Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream.

Ingredients you will need

Whipping Cream

Salsa Verde

Equipment you will use

Sauce Pan

Place pan over low heat.

Equipment you will use

Frying Pan

Preheat oven to 40

Equipment you will use

Oven

Place chicken in a medium bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese.

Ingredients you will need

Cheddar Cheese

Cooking Spray

Cream Cheese

Tortilla

Whole Chicken

Tomato

Dip

Roll

Equipment you will use

Baking Pan

Bake at 400 for 20 minutes or until lightly browned.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

whole black peppercorns 1large

carrot, peeled and cut into 1/2-inch pieces 1

celery stalk, coarsely chopped 126-inchs

(6-inch) corn tortillas 59milliliters

chopped fresh cilantro 5

garlic cloves, crushed 1teaspoons

ground cumin 0teaspoons

ground red pepper 59milliliters

heavy whipping cream 1

jalapeño pepper, halved 0teaspoons

kosher salt 473milliliters

fat-free, lower-sodium chicken broth 1mediums

onion, cut into wedges 198grams

salsa verde 59milliliters

ounce sharp cheddar cheese, shredded (about 340grams

skinless, boneless chicken breast halves 237milliliters

chopped seeded tomato 946milliliters

cold water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.