Enchiladas Pollo With Green Chilies Cream Sauce

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Ready In:
20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Place breasts in Dutch oven.
  • Add water to cover, half of onion, bay leaf, peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain.
  • Shred chicken; mix with 1/2 onion, Parmesan and 4 oz. jack.
  • Set aside. In blender, combine Ortegas, tomatillos cream and egg.
  • Blend till smooth.
  • Salt to taste; set aside. Preheat oven to 350.
  • Soften tortillas in oil.
  • Place 1/8 chicken mixture in each tortilla; roll and place in baking dish.
  • Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
  • Bake 20 minutes at 350.
  • Top enchiladas with guacamole and serve. - - - - - - - - - - - - - - - - - -.

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Reviews

  1. I couldn't find canned tomatillos, so I just drained some diced tomatoes and used those. It was great!
     
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