Enchiladas Verde

These chicken enchiladas with green chiles are the richest, most sinful, delicious concoction ever.  Great to serve to family or at a buffet.  A friend gave me the recipe and they were a favorite.

Enchiladas Verde

Ingredients:

1 bunch cilantro, chopped

1 large yellow onion, chopped

1 clove garlic, finely chopped

1 carrot, finely chopped

1 15 ounce can of Italian plum tomatoes, chopped with their juices

2 cups cooked shredded chicken (Rotisserie works great)

Salt and pepper to taste

2 cans diced green chiles

1 lb. Monterey Jack cheese

12-15 corn tortillas

2 cups heavy cream

2 teaspoons powdered chicken bouillon

oil for frying tortillas

Directions:

Saute the onion and garlic in 2 T of oil.  Add the tomatoes with their liquid, carrots, green chiles, and carrots.  Simmer for 5-10 minutes.  Add chicken, salt and pepper.  Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put some filling in the softened tortillas and roll up.  Add the chicken bouillon to the heavy cream and dissolve it over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake at 350 for 30 minutes.  The cream will reduce combined with cheese.  Serve with red or green salsa.  Serves 6-8