A few weeks ago, my sorority little sister wrote about a recipe another sister brought to the house that our cook ended up making and everyone loved. I must have been gone by that point, because I have no memory of this. But apparently it's one of the best things ever, so I had to put it to the test.
It was very easy to make. I hate cooking chicken - it just takes so long! This might be a good recipe for one of those store bought rotisserie chickens, if you're short on time. The sauce is really creamy and flavorful. It has just the right amount of spice and cheese.
In fact, I got to choose to have these left overs or left over Chuys on Saturday night and I went for these. I think this may become a new family favorite.
Lifted from Mar's blog, but originally Heidi's family recipe:
3 boneless, skinless chicken breasts
1/2 cup water
3 Tbsp. butter
1 white onion, finely chopped
2-3 cans diced green chiles
1 Tbsp. chile powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp oregano
1 cup cream (I used half and half)
1 cup chicken broth
1/4 cup flour
1/2 lb Jack cheese, shredded
10-12 flour tortillas
Preheat oven to 350. In a medium saucepan (covered) , boil chicken in water for 15-20 minutes. Carefully remove and save broth for later. Shred with two fork. In a large skillet, melt butter and saute onions over medium heat until tender. Add chiles and spices, and cook 1 minute. Add flour and cook 1 minute. Add reserve broth, chicken broth and cream. Cook over medium heat until thickened (about 10 minutes). Remove from heat and add 1 cup cheese, stirring until melted. In a large bowl, mix chicken and half of the sauce. Roll "chickened" sauce into tortillas and place in baking pan seam down. Cover with remaining sauce and sprinkle with remaining cheese. Bake until cheese is melted and bubbly- about 20 minutes.