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Enchiladas de Pollo (Chicken Enchiladas)

Enchiladas are a favorite and typically use corn tortillas as the wrap. Most fillings can be prepared in advance and then the dish can be assembled just before baking. Most enchilada dishes freeze well and are easily reheated in the oven.


You can use any store brand of corn tortilla for chicken enchiladas - or make your own. Soft the pre-made tortillas with this method: heat oil in a skillet, use tongs to place a single tortilla in the hot oil - 3-5 seconds on each side. Drain on a paper towel and fill immediately. This step is necessary to keep them from breaking apart during the rolling process.

Pollo means chicken, so for this recipe we're going to assemble a tasty poultry filling and then let it bubble away in the oven for a delicious enchilada dinner!

Enchiladas de Pollo (Chicken Enchiladas)
Serves 4

8 corn tortillas
2 boneless, skinless chicken breasts
Water to cover
1 small onion, cut in large chunks
1 bay leaf
1 teaspoon ground pepper
Salt to taste

½ medium onion, diced
3 Tablespoons Parmesan cheese
2 1/2 cups Monterey Jack cheese (divided use)
1 small can green chiles, diced
1 can diced tomatoes, drained
¼ cup fresh cilantro, chopped
¾ cup whipping cream
1 egg
Salt to taste


In a saucepan, cover chicken breasts with water. Add chunked onion, bay leaf, and pepper. Add about ¼ teaspoon salt (optional). Bring the chicken to a boil. Cover and simmer for at least one hour or until done (meat thermometer should reach 180 degrees). Remove from broth (you can freeze the broth for use in other recipes).

Let the chicken cool and shred it with a fork. It is easy to shred by leaving the fork face up and using the tines to separate the "shards" of chicken. Press downward and pull the fork toward you.

In a large bowl, mix together shredded chicken, diced onion, parmesan, and one cup of Monterey jack.

In a food processor, add green chilies, tomatoes, cilantro, cream, and egg. Add a little salt for taste. Blend until creamy.

Preheat oven to 350 degrees. Soft the corn tortillas in hot oil, drain, and place on a small plate. Add chicken filling and roll tightly. Place seam-side down in an ungreased casserole dish. When all 8 tortillas are filled and in the casserole, top with the cream mixture. Top with the remaining Monterey Jack cheese and bake for about 30-40 minutes.

Top with guacamole, sour cream, diced green onions, or any favorite topping.

You can substitute shredded pork shoulder or even fajita meat for a different taste.

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