I love a bit of spice, but it doesn’t love me! I’ve tweaked this recipe to suit my sensitive stomach, but you can add more chilis of various pain-inducing varieties to please your palate; just saute them along with the onions.
Ingredients
- 3 Large Boneless, Skinless Chicken Breasts
- 1/4 cup (half-stick) of Margarine
- 1 cup Chopped Onion
- 1 can Mild Green Chilis (4 oz.)
- 1 cup Shredded Colby, Monterrey Jack, or Cheddar Cheese (or a blend of these cheeses)
- 8 Flour Tortillas
- 1 tbsp. Corn Starch
- 1 cup Chicken Broth
- 2 cups Heavy Whipping Cream
- Additional 1/2 cup Cheese
- Sour Cream and Fresh Cilantro to garnish
Directions
- Preheat oven to 350-degrees.
- In a large pot, boil chicken breasts until just cooked through.
- When cooked, remove chicken from water an cut into small cubes. Place in large bowl and set aside.
- In a skillet, melt margarine over medium-high heat.
- Add onions to skillet and cook until translucent.
- Add cooked onions, chilis, and 1 cup cheese to chicken and mix to combine.
- Spray a baking pan* with cooking spray.
- Fill tortillas with chicken mixture, and arrange in pan.
- In a large bowl (or a plastic juice pitcher works great for this) combine corn starch and chicken broth and whisk until thoroughly combined.
- Add whipping cream to broth mixture and whisk.
- Pour chicken broth mixture over filled tortillas.
- Sprinkle with an additional 1/2 cup of cheese.
- Bake in preheated oven for 30-40 minutes, until cheese is melted and sauce is bubbly.
- Allow to cool for several minutes before serving. Garnish with a dollop of sour cream and a sprig of cilantro if you’re feeling fancy.
*Any size that will accommodate the width of your tortillas and will hold eight of them will do. The best part of this recipe is the creamy sauce, so leaving a little space for extra sauce is a good idea.