10 ounce canned tomatoes diced with green chile peppers canned
14.5 ounce chicken broth canned
10.8 ounce cream of chicken soup canned
6 6-inch corn tortillas ()
10 ounce enchilada sauce canned
1 bunch green onions chopped
0.5 pint heavy cream
1 onion chopped
3 cups cheddar cheese shredded
4 chicken breast halves boneless skinless
1 tablespoon vegetable oil
Equipment
bowl
frying pan
oven
baking pan
Directions
Cut chicken breasts into 1 inch strips.
Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat.
Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture).
Mix together with half the chopped green onions.
Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas.
Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese.
Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
