Company Chicken Enchiladas Carrie Sheridan Recipe

Verified Recipe

Time: 180 minutes



  1. chicken breasts
  2. celery ribs
  3. onion
  4. dry white wine
  5. cream cheese
  6. heavy cream
  7. whole green chilies
  8. tomatillos
  9. serrano chilies
  10. drippings
  11. egg
  12. flour tortillas
  13. sour cream
  14. parmesan cheese


  1. preheat oven at 375
  2. wash and dry 6-8 chicken breasts
  3. sprinkle with salt and pepper
  4. coarsely cut 2 celery stalks and 1 onion
  5. lay in a roasting pan: first the vegetables and then the chicken , skin side up
  6. add 3 / 4 cup dry white wine
  7. bake at 375 for 1 hour
  8. reserve juice
  9. let chicken cool and shred into thin slivers
  10. cream 8 oz cream cheese with mixer
  11. add 1 / 2 cup heavy cream , 3 tablespoons at a time
  12. add 1 chopped onion and the shredded chicken and blend with a spoon
  13. clean 2 cans of green chiles
  14. place in blender
  15. add tomatillos , chopped serrano chiles , chicken juice / broth
  16. blend at high speed until pureed
  17. add 1 egg and blend again
  18. add 1-1 / 2 cups heavy cream and blend again
  19. fill flour tortillas with cream cheese and chicken mixture [cover and refrigerate if making ahead]
  20. pour blended sauce over tortillas and bake at 350 for 1 hour
  21. let sit for 15 minutes for sauce to set completely
  22. serve with sour cream and grated parmesan cheese
  23. you can make this hours or a day ahead
  24. a 13 x 9 corning or pyrex glass pan is the best size for this

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