What You'll Need:
6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
8 ounces cheddar cheese, grated
1 4-oz can diced green chiles
1 cup purchased green chile salsa
1/2 cup fresh cilantro
4 teaspoons ground cumin
2-3 canned chipotle chiles in adobo sauce, chopped
10 ounces Monterey Jack cheese, grated
1 cup whipping cream
1/2 cup chicken broth
12-15 7 inch flour tortillas (Note: You can substitute corn tortillas, but it's not quite the same. Look for GF flour tortillas in the frozen section of your supermarket.)
- Place the chicken in a pan of rapidly boiling water and simmer for 15-20 minutes. Remove from heat, drain, and shred the chicken (let it cool slightly before handling it!).
- Preheat the oven to 350 degrees.
- In a medium skillet, melt the butter and cook the onion and red/green bell peppers until soft. Transfer them to a large bowl.
- Add the chicken, cheddar cheese, green chiles, salsa, cilantro, cumin, and chipotle chiles to the bowl and mix well.
- Grease a 10x15x2 baking pan. Place 1 flour tortilla on a flat surface. Put 1/3 cup of the chicken mixture along the edge and roll up from the filling side. Place it seam side down in the pan and repeat with the remaining chicken mixture.
- Sprinkle the Monterey Jack cheese over the enchiladas.
- Combine cream and chicken broth and pour over the enchiladas. Cover the pan with foil and bake for 30 minutes.
- Remove the foil and continue baking for 10 minutes. When they're done, let them cool for just a couple minutes before serving them.
- Garnish with avocado and/or tomato if desired. I also like to serve mine with chips and salsa!
Tip: If you want to make this in advance, you can stop at step six. Cover the pan and refrigerate for up to 1 day. When you're ready to bake them, resume at step seven.