Creamy Chicken Enchiladas
Cream Sauce: (Make first)
1 large can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded Monterey Jack Cheese
2-3 T flour
Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat and set aside.
4 c. cooked rice (you can use Minute Rice with this, but I prefer the REAL thing)
1/2 package taco seasoning
1 T. oil
Cook rice according to package instruction. In a frying pan heat oil, add cooked rice and taco seasoning. Cook until warm. Remove from heat, set aside.
6-8 chicken breast, cooked and cut or shredded (I've made this with grilled chicken, leftover fried chicken, leftover rotisserie chicken, baked chicken and boiled chicken...all of which we have loved)
3 T. oil
2 garlic cloves, minced
1 t. salt
1/2 t. pepper
1/2 t. cumin
12-16 corn tortillas (I've tried this with flour tortillas and I don't like it as well...but whatever your preference is, make what your family will eat)
1-2 c. shredded Monterey Jack Cheese
Heat oven to 350 degrees. Heat oil in frying pan; place cooked chicken, garlic, salt, pepper and cumin in frying pan and saute' until warm and flavors have blended (approx. 5-10 minutes). Remove from heat.
Pour 1/3 of cream sauce into bottom of a 9x13 baking pan.
In a small frying pan, heat a small amount of oil (1-2 T). Fry corn tortillas one at a time until softened.
After all tortillas are cooked, place a small amount of chicken mixture, rice, 1 T (approx.) cream sauce and small amount of grated cheese down the center of each shell. Roll each filled tortilla and place "seam side" down, in prepared baking pan. Continue until baking pan is full (I pack my enchiladas in the pan really tight) pour remaining cream sauce over the top and cover with shredded cheese. Sprinkle with pine nuts. Bake for 20 minutes. Serve warm with chips and salsa.