An idea I had just now:
For chicken enchiladas, pound out a chicken breast as you would for the cordon bleu listed in the previous post , but pound a little thinner. Put a couple of tablespoons full of chicken enchilada filling down the center with your cheese included of course. toothpick them closed and bake them for X amount of time. ?? I haven’t tried this yet, so if you do, be warned it will be experimental!
Something like this:
4 raw chicken breasts, cut in half lengthwise and pounded thin
- 1 lb cooked chicken breasts, shredded
- 1 medium onions, chopped
- 1 tablespoon vegetable oil
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1 (15 ounce) cans chicken broth
- 1 cup sour cream
- 1/4 c.,cornstarch melted in cold water
- 1 (4 ounce) cans chopped green chilies
- In frypan, cook onion in oil over medium-high heat until it is clear.
- Divide cooked chicken and onion evenly between pounded chicken breasts; add 1 1/2 tablespoons cheese to each .
- Roll enchiladas and place toothpick in top to hold closed in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in cornstarch; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400Ã‚Â° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Just a trial thing! Don’t know if it would work, i haven’t tried it yet!