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Chicken Enchiladas 02

A mexican recipe for Chicken Enchiladas 02, made with Parmesan Cheese, Monterey Jack Cheese Shredded, Cream, and Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 8 oz
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Place breasts in Dutch oven. Add water to cover, 1/2 onion, bay leaf, peppercorns and salt to taste. Simmer 45 min., cool and drain.

2. 2

   Shred chicken, mix with 1/2 onion, Parmesan and 4 oz. jack. Set aside.

3. 3

   In blender, combine chilies, tomatillos cream and egg. Blend till smooth. Salt to taste, set aside. Preheat oven to 350.

4. 4

   Soften tortillas in oil.

5. 5

   Place 1/8 chicken mixture in each tortilla, roll and place in baking dish.

6. 6

   Pour chile-cream mixture over enchiladas, sprinkle evenly with 4 oz. jack.

7. 7

   Bake 20 minutes at 350.

8. 8

   Top enchiladas with guacamole and serve.