Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 6 -8 chicken breasts; 2 celery ribs, cut in pieces; 1 onion, quartered; 34 cup dry white wine; 8 ounces cream cheese, softened; 12 cup heavy cream; 1 onion, chopped; 2 (7 ounce) cans whole green chilies; 1 (12 ounce) can tomatillos; 3 serrano chilies, seeded and chopped fine; 34 cup chicken drippings or 34 cup chicken broth; 1 egg; 1 12 cups heavy cream; 10 flour tortillas; 16 ounces sour cream; 2 cups freshly grated parmesan cheese

16 ingredients

24 steps

Ingredients

6 -8 chicken breasts
2 celery ribs, cut in pieces
1 onion, quartered
34 cup dry white wine
8 ounces cream cheese, softened
12 cup heavy cream
1 onion, chopped
2 (7 ounce) cans whole green chilies
1 (12 ounce) can tomatillos
3 serrano chilies, seeded and chopped fine
34 cup chicken drippings or 34 cup chicken broth
1 egg
1 12 cups heavy cream
10 flour tortillas
16 ounces sour cream
2 cups freshly grated parmesan cheese

Directions

1

Preheat oven at 375.
2

Wash and dry 6-8 chicken breasts.
3

Sprinkle with salt and pepper.
4

Coarsely cut 2 celery stalks and 1 onion.
5

Lay in a roasting pan: first the vegetables and then the chicken, skin side up.
6

Add 3/4 cup dry white wine.
7

Bake at 375 for 1 hour.
8

Reserve juice.
9

Let chicken cool and shred into thin slivers.
10

Cream 8 oz cream cheese with mixer.
11

Add 1/2 cup heavy cream, 3 tablespoons at a time.
12

Add 1 chopped onion and the shredded chicken and blend with a spoon.
13

Clean 2 cans of green chiles.
14

Place in blender.
15

Add tomatillos, chopped serrano chiles, chicken juice/broth.
16

Blend at high speed until pureed.
17

Add 1 egg and blend again.
18

Add 1-1/2 cups heavy cream and blend again.
19

Fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
20

Pour blended sauce over tortillas and bake at 350 for 1 hour.
21

Let sit for 15 minutes for sauce to set completely.
22

Serve with sour cream and grated Parmesan cheese.
23

You can make this hours or a day ahead.
24

a 13 X 9 Corning or Pyrex glass pan is the best size for this.