If a recipe appears in Cooking Light twice, it’s more than likely a keeper. But if it appears in Cooking Light in 2012 and then again in 2013 as one of the staff’s top 25 recipes, it’s most definitely a keeper.
Despite taking almost two hours to prepare, these chicken enchiladas are amazing and will be made again. And again.
First things first, you poach the chicken. Chicken breasts are simmered in a broth of chicken broth, water, celery, carrots, onion, garlic, jalapeno and peppercorns until cooked through.
Once the chicken is cooked through, it is removed and the cooking liquid is strained, reserving all the delicious broth. The delicious broth then works a double shift and becomes the base for the enchilada sauce.
Salsa verde (store bought – the one short cut) is simmered with the broth until thickened and then to make it even more rich and insanely good, half-and-half (recipe called for whipping cream) is added to complete the enchilada sauce.
Stuffed inside each corn tortilla is a mixture of shredded chicken, cream cheese (so luscious), tomato, cilantro, cumin and ground red pepper. Rolled and situated in a baking dish, all the enchiladas are given an enchilada sauce bath and topped with cheese.
The dish is baked for 15 minutes at 400 degrees and then broiled until lightly crisp around the edges.
I could not wait to sink my teeth into these bad boys.
After a non-stop day of decorating and running errands, nothing smelled or sounded better than warm, cheesy enchiladas.
Slightly crunchy on the outside, tender and delicious on the inside.
And it was made even more delicious by eating next to the lit Christmas tree.