Enchiladas Suiza

• 10 skinless, boneless chicken breast halves
• 1 tablespoon and 2 teaspoons butter
• 1-2/3 cups chopped onion
• 2 green bell pepper, chopped
• 2 red bell pepper, chopped
• 1-2 pints button mushrooms, chopped
• 3-1/3 cups shredded Cheddar cheese
• 2 (4 ounce) cans diced green chile peppers
• 1-2/3 cups green salsa
• 1-2/3 cups chopped fresh cilantro
• 2 tablespoons and 3/4 teaspoon ground cumin
• 4 chipotle peppers in adobo sauce, chopped
• salt and ground black pepper to taste
• 20 (7 inch) flour or corn* tortillas
• 1 pound shredded Monterey Jack cheese
• 1-2/3 cups whipping cream
• 3/4 cup and 1 tablespoon and 1 teaspoon chicken broth
• (If you use corn tortillas, you will need to soften them by dipping each one in hot oil and draining before adding filling and rolling up - we prefer corn, but either works.)

1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside. (You can put a couple of carrots and a quartered onion in the water for flavoring.)
2. Preheat oven to 350 degrees F. Lightly grease 2 (10x15) baking dishes.
3. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, about 5 minutes; Add mushrooms and cook until softened and liquid evaporates -about 5-7 minutes. transfer to a large bowl.
4. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
5. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into one of the prepared baking dish. Repeat until all the chicken mixture is used and the enchiladas are evenly divided between the 2 pans.
6. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over both sets of the enchiladas. Cover the dishes with aluminum foil.
7. Bake in preheated oven 30 - 40 minutes. Remove foil and continue baking until cheese is completely melted, about 10-15 minutes.

skinless, butter, onion, green bell pepper, red bell pepper, mushrooms, cheddar cheese, green chile peppers, green salsa, fresh cilantro, ground cumin, peppers, salt, flour, cheese, whipping cream, chicken broth, if

Taken from www.epicurious.com/recipes/member/views/enchiladas-suiza-50101083 (may not work)