Creamy Chicken Enchiladas

• 1 Tablespoon Butter
• 1 whole White Onion, Diced
• 2 cloves Garlic, Minced
• 3 whole Poblano Chilies (skinned And Seeded)
• 1 whole Jalapeno Pepper (skinned And Seeded)
• 1 whole Tomato, Peeled, Seeded, And Chopped (or One 6 Oz Can Diced, Unsalted Tomatoes)
• 1/2 teaspoons Cumin
• 3- 1/2 pounds Boneless Chicken Breast, Cut Into Large Cubes
• 1/2 cups Chicken Stock
• Salt To Taste
• 8 whole Large Flour Tortillas, Or More As Needed
• 1- 1/2 cup Heavy Whipping Cream
• 2 cups Shredded Cheese (Chihuahua Or Monterey Jack, The Pre Shredded Mexican Four Cheese Blend Also Works Well)

1. 1.
2. Heat the butter on medium high heat.
3. When it finishes bubbling, add the onion and garlic; saute until they begin to soften.
4. 2.
5. Next, add the poblano and jalapeno peppers, saute until they begin to release their juices (3-4 minutes).
6. At this point the onion should be starting to take on a golden hue.
7. 3.
8. Add the tomato, cumin, chicken and chicken stock.
9. Bring to a boil.
10. Once the outside of the chicken has begun to cook (it will turn white), reduce to a simmer and cover for 1-2 hours.
11. 4.
12. Preheat the oven to 350 degrees F.
13. 5.
14. Take the chicken off the heat and shred with two forks.
15. Season to taste.
16. 6.
17. Roll the tortillas out on a clean counter.
18. Place about a third of a cup of the chicken mixture in a row in the middle and roll it up like a rug.
19. Do not fold in the ends, you want the cream to be able to penetrate the enchiladas as they bake.
20. 7.
21. Pack the enchiladas tightly in a casserole tray and pour any extra chicken and sauce over the top, followed by the heavy whipping cream, and the cheese.
22. 8.
23. Bake until cheese is golden, about 15-20 minutes.
24. Makes 8 enchiladas.

butter, white onion, garlic, chilies, pepper, tomato, cumin, chicken, chicken, salt, flour tortillas, cream, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-enchiladas-4/ (may not work)