Chicken Enchiladas

Ingredients

• 4 chicken breasts
• 1 tbsp butter
• 1 onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 bag cheddar cheese, shredded
• 1 can diced green chile peppers
• 1 1/4 cup green salsa
• 3/4 bunch fresh cilantro
• 4 tsp ground cumin
• 1 can chipotle peppers in adobo sauce, chopped
• 16 flour tortillas, 7 inch
• 1 bag Monterey Jack cheese, shredded
• 1 cup chicken broth
• 1 cup whipping cream

Method

1. Boil salted water and cook chicken for 15-20 minutes. Set chicken aside and shred when cooled.
2. Preheat oven to 350 degrees.
3. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
4. Fill the tortillas and put them in the pan. Sprinkle Monterey Jack cheese over the enchiladas.
5. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
6. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.