Chicken Enchiladas

I used to fix Chicken Enchiladas like I do Ground Beef Enchiladas. Then, I had some really great ones at a couple of potlucks. I really enjoyed the ones served by my friend, Patty, and another friend, Dave. Theirs were served in a white sauce (thick with cream cheese) and were very, very creamy. I took down their recipes and Debbie’s delicious recipe to come up with my own Chicken Enchiladas. Which are a little more to the light side.

Chicken Enchiladas

Preheat oven 400F

Poached Chicken
3 chicken breasts, bone-in have a little better flavor
2 cups Chicken broth
½ stalk celery
1 mild pepper; either fresh, dried, or canned
¼ onion
½ carrot

1. Place all of the above in a 2 quart sauce pan.
2. Cover
3. Bring to a boil
4. Turn down heat and simmer 30 minutes
5. Remove chicken to a plate to cool
6. Remove the vegetables and discard
7. Simmer the remaining broth to reduce it just a bit
8. Once the chicken is cool enough to handle; shred it with your fingers

Chicken Enchiladas

Corn tortillas

1 cup Queso fresco*
1 cup Tillamook cheddar cheese, shredded
1 can mild peppers, divided, reserve juice

1. Spray a 9x13 pan
2. Lay a layer of corn tortillas in the bottom
3. Spread on the shredded chicken
4. Add the peppers; if they are whole chop them first
5. Sprinkle queso fresco over the whole
6. Layer more tortillas
7. Add the juice from the can of peppers to the chicken stock and pour it over the tortillas
8. Bake 400F 20 minutes
9. Add the cheddar cheese and bake an additional 10 minutes to melt the cheese

Makes six servings
Serve with a giant green salad

*A note on queso fresco:
This fresh cheese does not melt well. In this recipe the curds will soften and be a little chewy. If you don’t like that texture, then use Monterey jack cheese.