Chicken Enchiladas with green chili salsa
Source: Marilyn
2 seasoned chicken breast; grill, rest and slice
1/2 jar (15 oz.) green chili salsa (or make your own, below)
1 Jalapeno pepper; chopped (optional)
1 cup heavy whipping cream
4 flour tortillas (depends on size)
2 cups shredded Pepper Jack cheese
Mix chicken with salsa and Jalapeno. Pour whipping cream into a shallow bowl.
Dip each tortilla in cream then place each tortilla in a baking dish. Spoon chicken mixture into tortilla and sprinkle with cheese. Roll tortillas and lay seam side down in dish. Pour remaining whipping cream over tortillas and sprinkle with remaining cheese.
Bake at 350° for 25 minutes.
Green Chili Salsa
2 Pablano chili peppers
2 mild green chilies or 2 jalapeno peppers
1/2 cup minced red onion
2 tablespoons chopped cilantro
juice of 1/2 fresh lime
salt and pepper to taste
Roast chili peppers by placing on a baking sheet about 5-inches from the heat source under the broiler with your oven set to broil and the oven door slightly open so the burner stays on, or in a 450° oven with the oven door shut. Check and turn often until peppers are charred on the outside and tender. Remove from oven and immediately place in a plastic bag and allow to cool. Remove from bag and remove the seeds and the peel from the peppers, reserving all the juices.
Chop roasted peppers and combine with reserved juices and remaining ingredients.