Chicken Enchiladas Suizas

This is from a Denver Junior League cookbook, Collage. Been making it for years. Very good, my family likes it. If you want to spice it up; serve with Green Chili Sauce (blog: 4/12/13). That would be my choice. Use the filling with corn tortillas for a Gluten-Free deal. The Green Chili just about makes ANYTHING from good to EXTRA ordinary...

Ingredients:

• 1 1/2 pounds chicken breasts, cooked & chopped
• 1 tablespoon unsalted butter
• 2 onions (one peeled & quartered to cook breasts & one chopped for filling)
• 1 red bell pepper, chopped
• 8 ounces cheddar cheese, shredded
• 4 ounces green chili, diced
• 1 cup green chili salsa (I use Roberto, spice depends on guests)
• 1/2 cup chopped cilantro
• 5 teaspoons ground cumin
• salt & pepper to taste
• 12 flour tortillas
• 10 ounces Monterey jack, shredded
• 1 cup whipping cream
• 1/2 cup chicken broth
• Garnish: avocado, tomato (optional)

Directions:

Fill a large stock pot with water. Add quartered onion & salt. Bring to a boil. Add chicken breast and simmer until cooked; about 35-40 minutes, depending on how large the breasts are. Remove, cool and chop into bit-size pieces.

In a medium skillet, melt butter. Cook chopped onion and pepper until soft; about 5-8 minutes. Transfer to a large bowl. Add chicken, cheddar cheese, green chili, salsa, cilantro and cumin. Season with salt and pepper.

Grease a 13x9-inch baking pan. If tortillas are not a room temperature; soften gently in the microwave. Place one tortilla on a flat surface and place 1/3 cup of the filling along on edge. Roll up and place seam side down. Repeat with remaining tortillas and filling. Sprinkle with Jack cheese. At this point, maybe prepared one day in advance.

Combine cream and broth and pour evenly over enchiladas. Cover pan with foil and bake 30 minutes in a 350-degree oven.  Remove foil and continue baking 10 minutes or until bubbly hot.