Source: Adapted from recipe in Creme de Colorado, Junior League of Denver
Ingredients
1/2 cup half and half
6 oz low calorie cream cheese, softened
3 cups cooked chicken
3/4 cup onion, finely chopped
1/2 tsp salt
12 8" corn tortillas
3/4 cup cheddar cheese, shredded
3/4 cup Monterey Jack cheese, shredded
Tomatillo Sauce
2 dozen tomatillos, husked
4 serrano peppers, stemmed, seeded, and minced
3 cups chicken broth
2 T cornstarch
1 tsp salt
2 T fresh cilantro, chopped
Preparation
Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion, and salt to cheese mixture and blend well. Soften tortillas in hot oil or heat for a few seconds in oiled dish in microwave oven. Spoon thin layer of tomatillo sauce in 9x13 baking dish. Spread each tortilla with thin layer of tomatillo sauce. Place approximately 1/4 cup chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon tomatillo sauce to taste over tortillas. Cover with foil and bake in preheated oven at 350 for 20 minutes or until hot. Remove foil and sprinkle enchiladas with cheddar and Monterey Jack cheeses. Bake chicken for 10 minutes longer or until cheese melts. Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream, and remaining tomatillo sauce.
Tomatillo Sauce
Boil tomatillos and peppers in chicken broth for 7-10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove sauce from heat , cool slightly, and puree until smooth.
Source: Barb McKay
Ingredients
Enchiladas
4 chicken breasts, no skin, no bone, R-T-C-- cooked, shredded
6 whole tomatillos, coarsely chopped
1 whole onion, chopped
4 green chilies, roasted and diced
1 tsp salt
1/2 tsp pepper
12 small flour tortillas
2 cups Monterey Jack cheese, grated
Jalapeno Cream Sauce
2 fresh jalapenos--including seeds, stems removed
1 shallot, peeled
2 cloves garlic, peeled
1 T Kosher salt
1/8 cup white vinegar
1/8 cup white wine
1 pint (2 cups) heavy cream
1/2 pint (1 cup) half and half
1 T cornstarch
Guacamole
Salsa
Lettuce, shredded
Tomato, chopped
Preparation
Enchiladas
In a large saute pan, saute tomatillos and onion until just starting to brown. Combine chicken, tomatillo mixture, chiles, salt, and pepper in a large bowl.
Warm tortillas briefly on warm griddle. Fill with chicken/tomatillo mixture and roll. Place seam side down in greased baking dish. Cover with jalapeno cream sauce. Bake uncovered at 375 degrees until hot and bubbly. Cover enchiladas with cheese and bake an additional 5-7 minutes, or until cheese melts and bubbles.
Sauce
In a food processor, combine jalapenos, shallots, garlic, salt, vinegar, and wine. Process until the ingredients are pureed. In a large, nonreactive saucepan, heat the mixture to a low boil. Gradually stir in whipping cream, then half and half. Simmer briefly. To thicken, combine cornstarch with enough water to dissolve it all. Gradually whisk it into the cream sauce. Simmer on low for about 3-4 minutes.
Serving ideas: serve topped with guacamole, salsa, lettuce, and chopped tomatoes
Yield: 12 enchiladas
Source: Bon Appetit Magazine, July 1998 / Golden Annie's Mesquite Bar & Grill, Frisco, CO
Ingredients
Marinade
1/2 cup fresh lime juice
6 T soy sauce
1/4 cup vegetable oil
2 T sugar
2 T fresh oregano, chopped
1 T fresh rosemary, chopped
1 T garlic, minced
1-1/2 tsp chili powder
1/2 tsp cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Sauce
3 dried ancho chilies, stemmed, seeded, torn into pieces
2 T fresh lime juice
1/2 cup mayonnaise
2 T (packed) brown sugar
1 T fresh oregano, chopped
1 tsp fresh rosemary, chopped
1/2 tsp ground cumin
Salt and pepper
Preparation
Chicken
Combine marinade ingredients in medium bowl; whisk in blend. Place chicken in 12x9x2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
Prepare barbeque (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbeque and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
Sauce
Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary, and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick).
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