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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I don't know if the truly orthodox cooks of Mexican food would call this authentic, but I find it to be very good and haven't got any complaints when I make it. If you like spicy food, sub jalapenos for the bell and serano peppers. Ingredients:
2 1/2 lbs chicken breasts |
1 green bell pepper |
2 serrano peppers |
1 large tomato |
1/2 cup chopped sweet onion |
2 cloves minced garlic |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/2 cup chicken broth |
1 1/2 cups heavy cream |
12 corn tortillas (6 inch) |
3 cups shredded monterey jack cheese or 3 cups monterey jack pepper cheese |
Directions:
1. Place the chicken in a large skillet in a single layer, along with the peppers, tomato, onion, garlic, cumin, salt, and finally pour the broth over everything.
2. Bring to a boil, reduce heat, cover and simmer for 1 hour.
3. Remove chicken pieces from skillet, shaking off any vegetables back into broth.
4. Return the broth to a boil.
5. Boil until the mixture is reduced to about 2 cups and then pour into a 13x9 inch baking dish.
6. preheat oven to 375 degrees F.
7. When chicken is cool enough to handle, tear into coarse shreds.
8. Heat cream in a medium skillet over medium heat almost to boiling but not quite, then remove from heat.
9. Dip a tortilla in the cream a few seconds, coating tortilla entirely.
10. Place 2-3 tbsps of shredded chicken in center of tortilla along with a light layer of cheese, and roll up tightly.
11. Place over the sauce in the baking dish.
12. Repeat this until all tortillas are used.
13. and packed tightly into dish.
14. Pour remaining cream over rolled up tortillas and sprinkle with cheese.
15. Bake approximately 30 minutes.
16. Garnish with some chopped scallions and diced red bell pepper if you're trying to impress.
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