Creamy Chicken Enchiladas

• 1 broiler-fryer chicken (3 1/2 lb.), cut into 8 pieces
• 3 fresh publano chilies, roasted, peeled, seeded, deveined and diced
• 1 large tomato, peeled, seeded and chopped
• 1/2 c. finely chopped white onion
• 1 clove garlic, minced
• 3/4 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 c. chicken broth
• 1 1/2 c. whipping cream
• 2 c. Monterey Jack cheese, grated
• slices of green onion tops and red bell pepper slivers for topping
• 12 tortillas

1. Arrange chicken pieces in single layer in large skillet. Sprinkle with chilies, tomatoes, onion, salt and cumin.
2. Add broth.
3. Heat over medium heat until chicken is very tender, about 1 hour.
4. Remove chicken pieces from skillet, shaking off pieces of vegetables.
5. Let cool.

chicken, chilies, tomato, white onion, clove garlic, salt, ground cumin, chicken broth, whipping cream, cheese, green onion, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464361 (may not work)