Recipe from Leila Miller
2 medium bunches of cilantro
2-4oz cans of green chilies
4 Tbsp lime juice
6 green onions
½ tsp salt
2-3 slices of pickled sliced jalapenos
2/3 C water
8 Flour Tortillas
5 Chicken breasts cooked and cubed
½ C heavy whipping cream
3 C shredded Monterey Jack Cheese-save 1 C to put on top of enchiladas
Preheat oven 350 degrees. Mix first seven ingredients together in blender until a green puree is formed. Pour puree into a pan and heat it up until it boils for 2 min. Remove pan from heat.
Cover each tortilla with the green puree (front and back) before filling with chicken, cheese, and ¼ cup of the green puree. Roll tortilla and place in 9x13 pan.
Mix the remaining green puree with the whipping cream, and then pour over the enchiladas in the pan. Cover the pan with foil and cook for 20 min.
Once 20 min have passed, remove enchiladas from the oven and sprinkle with the remaining cheese. Set the oven to broil and broil the enchiladas until the cheese is golden brown--keep an eye on it!
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