I'm hoping to get some good recipes today. Overwhelmed with Joy is doing a special theme edition of Favorite Ingredients Friday. Today's theme is freezer foods. I love this idea in theory. I'm just bad about putting it in practice. I freeze lasagna, but I would really like to get in the habit of making double and freezing one for more things. My lasagna recipe is pretty basic. I also thought about sharing a taco soup recipe that freezes well, but doesn't everyone already have that? Then I thought of this recipe.
Now, Jim is going to get upset. He does whenever I post a recipe of something I haven't made in a long time. This recipe falls under that description. It used to be my go-to recipe. It always came out great, and everyone always loved it. I would make double and freeze one. It's not difficult to make, but it does have a lot of ingredients so I liked to knock out a couple of them. In fact, the first home-cooked meal I served Jim was this recipe. I haven't made it in years because I couldn't find canned tomatillos when I first moved to the Mid-West. They're all over the place now. I have no excuse. I will be making this soon. I love this dish. It is not spicy at all. You could add some jalapeno to the cream sauce if you want to "kick it up a notch." I like to serve it with Mexican rice, refried beans, and a guacomole salad.
Enchiladas de Pollo
1. 2 whole chicken breasts
3. ½ small onion
4. 1 bay leaf
5. 8 peppercorns
7. ½ med onion, chopped
8. 3 T grated Parmesan cheese
9. 4 oz. Monterey Jack cheese, shredded (1 cup)
10. 1 (4 oz) can green chiles
11. 1 (13 oz) can tomatillos, drained
12. ¼ c cilantro
13. ¾ c whipping cream
14. 1 egg
16. ¼ c vegetable oil
17. 8 corn tortillas
18. 4 oz Monterey Jack cheese, shredded (1 cup)
Place chicken breasts in a large pot or Dutch oven. Add wter to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain; reserving broth for another use.
Shred chicken, and mix with chopped onion, Parmesan cheese, and Monterey Jack cheese (1 cup). Add salt, if necessary, and set aside.
In a blender or food processor, combine green chiles, tomatillos, cilantro, whipping cream, and egg. Blend until smooth. Add salt to taste.
Preheat oven to 350. Heat vegetable oil in small skillet. Using tongs, place each tortilla in hot oil until softened, about 5 seconds. Drain on paper towels, and place 1/8 of filling in center. Roll tightly, and place seam-side down in baking dish. Pour cream sauce over top, and sprinkle remaining cup of cheese.
Bake for 20 minutes or until heated through and bubbly.
Note: I usually double this recipe, and freeze one before baking.
Go visit Overwhelmed with Joy for more fantastic recipes!
Past FIF recipes:
Croissant French Toast
Sloppy Joe, Mac 'n Cheese Casserole
Baked Bean & Burger Casserole
Chocolate Bourbon Pecan Pie
Sausage con Queso and Ro-tel Cheese Dip
Blueberry Multigrain Coffeecake
Old-Time Beef Stew
White Chocolate Snack Mix
Tex-Mex Chicken Taco Soup
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Pulled Pork BBQ