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Enchiladas Con Pollo - Chicken Enchiladas
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Juli Bolden Owosso, MI


  • 1 small onion, chopped
  • 2 Tbsp (30 ml) vegetable oil
  • 1 clove garlic, minced
  • 3 Tbsp (45 ml). tomato puree
  • 1 4 oz (112 grm). can diced green chilies (mild to medium)
  • 2 cups (475 ml) cooked cooked chicken breast, shredded or cubed
  • 1/2 tsp (2 ml). salt
  • 2 cups (475 ml) heavy cream (I use whipping cream)
  • 1 cup (225 ml) sour cream
  • 2 chicken bouillon cubes
  • 12 flour tortillas
  • vegetable oil for frying
  • 6 oz (168 grm). Monterey Jack cheese, grated
  • 1 avocado, peeled, pitted and sliced
  • 2 2-1/4 oz (63 grm). can sliced ripe black olives
  • salsa (mild to hot) your preference
  • Saute onion in oil until soft and translucent.
  • Add garlic, tomato puree, chilies, olives, chicken and salt.
  • Add 1/2 cup (125 ml) sour cream and 1/2 cup (125 ml) whipping cream.
  • Simmer for 8 minutes on low heat; set aside.
  • Heat remaining cream and sour cream with the two bouillon cubes; set aside.
  • Fry tortillas quickly in 1/4 inch hot vegetable oil. Do not allow tortillas to crisp. You want to soften the tortillas only.
  • Remove to paper towels to drain. I stack towel, tortilla, towel, etc.
  • Grease a 9 x 13 inch baking dish, set aside.
  • Preheat oven to 350 degrees (175 C.).
  • Dip tortillas into cream and bouillon mixture.
  • Place 2 Tbsp (30 ml). of chicken filling on each tortilla and roll up.
  • Arrange in baking dish seam-side down.
  • Pour remaining cream mixture over the top of the enchiladas.
  • Top with cheese and bake for 30 minutes in a 350 degree (175 C.) oven.
  • Serve with garnish of olives and avocado.
  • Pass the salsa.
While living in Colorado for 18 years; I developed a fondness for Southwest and Mexican cooking. This is a wonderful recipe . . rich but wonderful. This recipe was found in the Colorado Springs Junior League Recipe Book. This is one of my favorite recipes to serve for company; especially since returning to Michigan.

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