By snmcpl on Wednesday, September 19, 2007 - 8:53 pm:
Chicken Enchiladas
4 chicken breasts, boneless and skinned Water to cover ¼ teaspoon salt 2 cups cheddar cheese, shredded 1 small onion, finely chopped 1/3 cup milk 1 can (10 ¾ oz.) cream of chicken soup 1 can (10 ¾ oz.) cream of celery soup 2 tablespoons butter 1 can (7 oz.) green chiles, diced and drained 1 small jalapeno. Peeled, seeded and diced 8-12 corn tortillas ½ cup vegetable oil
Put chicken breasts, salt and enough water to cover in a large soup kettle and bring to a boil. Cook for 45 minutes on med-low heat. In a large bowl, combine cheeses and onion. Set aside. Remove chicken when done, retaining 3 cups of stock. Using a fork, shred chicken into thin, long pieces. Return shredded chicken to remaining tock in soup kettle and simmer. Add milk, chicken and celery soups, butter, chiles and jalapeno to shredded chicken and stir. Simmer approximately 10 minutes.
Meanwhile, soften tortillas by dipping each one into hot vegetable oil for a few seconds per side. Drain on paper towels. Prepare enchiladas by filling each tortilla with a portion of the chicken and cheese mixture. Roll and place seam side down in a baking dish. Top with remaining chicken mixture. Sprinkle cheese mixture on top. Bake in a 300F oven for approximately 15 minutes. Remove sizzling enchiladas and serve.
