Chicken Enchiladas

This is a recipe for chicken enchiladas I got from my sister. I made it a few weeks ago and it is delicious! I didn't get a picture before my husband dove into the dish, but trust me - they look and taste great!

Ingredients:

1 package corn tortillas

Filling:
-2 chicken breasts
-2 bay leaves
-salt and pepper to taste
- 1/2 onion, chopped
-2 cloves garlic, finely chopped
-1/2 cup Parmesan cheese
-1 bag Mexican cheese blend


Sauce:
- 7 oz. can chopped green chilies
-1 can Rotel tomatoes (I prefer the spicy kind, but use the original to keep the heat down in the dish)
-1/3 cup chopped cilantro
-1 cup heavy whipping cream
-1 egg


1. To create the filling for your enchiladas, season chicken with salt and pepper. Boil chicken breasts with onion, garlic, and 2 bay leaves.
2. Shred chicken breasts. Note: Pulling the cooked breasts apart using two forks is the easiest way to shred the chicken. Also, shredding is traditional for enchiladas, but if you're short on time, you can cube the breasts instead.
3. To make your sauce, put all sauce ingredients into a blender or food processor until it reaches a sauce-like consistency.
4. Add 1/3 of your sauce mixture to the shredded chicken. Add 1/2 cup Parmesan cheese and 1/2 bag of shredded Mexican cheese mix and combine all ingredients.
5. Fill corn tortillas with the filling mixture. It only takes about 2 or 3 tablespoons per tortilla if you have the small corn tortillas. TIP: You will have better luck if you slightly warm your tortillas in the microwave to make them more pliable; otherwise, they may tear when you try to roll them.
6. Place rolled enchiladas in 13 * 9 baking dish and top with the other 2/3 of the sauce mixture.
7. Top with the remaining portion of the bag of Mexican cheese blend (optional).
8. Bake at 350 degrees for 20 minutes.

Good news - this dish is gluten free! Don't forget to check the gluten free section of our recipes list for more gluten free snacks and meals.