- 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.