6 boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups shredded cheddar cheese
1 (4 ounce) can diced green chili peppers
1 cup green salsa
1 cup fresh cilantro
4 tsp. ground cumin
2 chipotle peppers in adobo sauce, chopped
salt, to taste
pepper, to taste
garlic powder, to taste
15 flour tortillas
2 cups shredded Monterey Jack cheese
2 cups whipping cream
1 cup chicken broth
Cook chicken and shred.
Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and a smaller baking dish.
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 shredded chicken, Cheddar cheese, green chili peppers, salsa, cilantro, cumin and chipotle peppers to the bowl. Season with salt, pepper and garlic power, mix.
Place about 1/3 cup of the chicken mixture along the edge of a tortilla, roll tightly in a tube. Place the enchilada, seam side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl and season with salt, pepper and garlic powder. Pour over the enchiladas.
Cover the dish with foil and bake in the oven for 30 minutes or until the enchiladas are fully heated.
Take foil off and bake another 5 minutes.
