4 Cups of Grated White Monterey Cheese – 1 Large Block
1 – Small Can of Green Whole Chili
1 Small Can of Tomato Sauce
2 Medium Diced White Onion
2 Medium Tomatoes
1 Medium Cart of Heavy Cream – 1 Cups
¼ Cup of Chicken Stock
1 Tsp. Salt
1 Tsp. Pepper
In a large pot add water and a pinch of salt – place on stove and bring to boil.
Rinse off the chicken breast and add to the pot of water.
Cut up 2 Tomatoes in half and add to the water with Chicken.
Cut 1 Onion in half – Remove the Skin and Ends and add to the Chicken Pot.
Cook the Chicken for about 2 hour. Then remove from pot an cut into small pieaces.
Add to a large mixing bowl.
In a large frying pan – add 1tsp. of Canola Oil and 1 Medium Diced Onion and Whole Green Chilis that need to be cut into small pieaces. Cook down for 10 mintues then add to the bowl with chicken.
Open a small can of Tomato Sauce and add to the chicken mixture. Combine well.
Add the Salt and Pepper to the mixture and combine well.
Pre – Heat oven to 350 Degrees.
In a large Frying Pan add the Canola Oil and Turn on Medium High Heat to Warm Oil.
Take a Corn Torilla and add to the warm Oil and cook for about 60 seconds per side then flip over and cook other side for 60 seconds then remove from oil and place on plate lined with a paper towel. Repeat until all Corn Torillas are cooked.
Take 1 Cook Corn Torilla – then ¼ cup of the Chicken Mixture and add middle of the torilla.
Roll up the Torilla and place the folded end down in the 9 x 13 pan. Repeat until Torillas are done.
In a small bowl add the chicken stock and heavy cream and mix together.
Pour over all of the Chicken Enchiladas
Sprinkle grated Montery Cheese and Over the Enchiladas
Place in the Oven and cook for 30 – 45 minutes until Cheese is Melted or Bubbling.
Remove from oven set aside to cool before serving.