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Chicken Enchiladas

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“this is an incredibly special dish - it's a lot of work but Worth It - one of my 5 best recipes Ever!”
READY IN:
3hrs
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven at 375.
  2. Wash and dry 6-8 chicken breasts. Sprinkle with salt and pepper.
  3. Coarsely cut 2 celery stalks and 1 onion. Lay in a roasting pan: first the vegetables and then the chicken, skin side up. Add 3/4 cup dry white wine.
  4. Bake at 375 for 1 hour.
  5. Reserve juice. Let chicken cool and shred into thin slivers.
  6. Cream 8 oz cream cheese with mixer. Add 1/2 cup heavy cream, 3 tablespoons at a time.
  7. Add 1 chopped onion and the shredded chicken and blend with a spoon.
  8. Clean 2 cans of green chiles. Place in blender. Add tomatillos, chopped serrano chiles, chicken juice/broth. Blend at high speed until pureed.
  9. Add 1 egg and blend again. Add 1-1/2 cups heavy cream and blend again.
  10. Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
  11. Pour blended sauce over tortillas and bake at 350 for 1 hour. Let sit for 15 minutes for sauce to set completely.
  12. Serve with sour cream and grated Parmesan cheese.
  13. You can make this hours or a day ahead.
  14. a 13 X 9 Corning or Pyrex glass pan is the best size for this.

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