Review/Rate this Recipe Save to MyRecipes Rating:

Title: Enchiladas Pollo Guacamole
Yield: 6 Servings

Ingredients

      4    chicken breast half
      1    onion; chopped
      1    bay leaf
      8    peppercorns
      3 tb Parmesan cheese
      8 oz Monterey Jack cheese;
           -shredded
      4 oz diced Ortega chilis
      1    14 oz. can tomatillo;
           -drained
    3/4 c  cream
      1    egg
    1/4 c  oil
     12    corn tortilla

Instructions

Place breasts in Dutch oven. Add water to cover, 1/2 onion, bay leaf,
peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain. Shred
chicken; mix with 1/2 onion, Parmesan- san and 4 oz. jack. Set aside. In
blender, combine Ortegas, tomatillos cream and egg. Blend till smooth.
Salt to
taste; set aside. Preheat oven to 350. Soften tortillas in oil. Place 1/8
chicken mixture in each tortilla; roll and place in baking dish. Pour
chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
Bake 20 minutes at 350. Top enchiladas with guacamole and serve.

- - - - - - - - - - - - - - - - - -

Contributor: HP Mexican

Preparation Time: 0:00

Reviews