Chicken Enchiladas

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 -8 chicken breasts
• 2 celery ribs, cut in pieces
• 1 onion, quartered
• 3/4 cup dry wine
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 onion, chopped
• 2 (7 ounce) cans whole green chilies
• 1 (12 ounce) can tomatillos
• 3 serrano chilies, seeded and chopped fine
• 3/4 cup chicken drippings or 3/4 cup chicken broth
• 1 egg
• 1 1/2 cups heavy cream
• 10 flour tortillas
• 16 ounces sour cream
• 2 cups freshly grated parmesan cheese

Recipe

• 1 preheat oven at 375.
• 2 wash and dry 6-8 chicken breasts. sprinkle with salt and pepper.
• 3 coarsely cut 2 celery stalks and 1 onion. lay in a roasting pan: first the vegetables and then the chicken, skin side up. add 3/4 cup dry wine.
• 4 bake at 375 for 1 hour.
• 5 reserve juice. let chicken cool and shred into thin slivers.
• 6 cream 8 oz cream cheese with mixer. add 1/2 cup heavy cream, 3 tablespoons at a time.
• 7 add 1 chopped onion and the shredded chicken and blend with a spoon.
• 8 clean 2 cans of green chiles. place in blender. add tomatillos, chopped serrano chiles, chicken juice/broth. blend at high speed until pureed.
• 9 add 1 egg and blend again. add 1-1/2 cups heavy cream and blend again.
• 10 fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead].
• 11 pour blended sauce over tortillas and bake at 350 for 1 hour. let sit for 15 minutes for sauce to set completely.
• 12 serve with sour cream and grated parmesan cheese.
• 13 you can make this hours or a day ahead.
• 14 a 13 x 9 corning or pyrex glass pan is the best size for this.