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Preparation:
Place chicken in pan of boiling water and cover, simmer 15-20 minutes. Remove from heat, drain, cool and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes.
NOTE:
You can do this much a day ahead and store in the fridge.
Preheat oven to 350 degrees. Grease a 10" x 15" x 2" baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side and place seam side down in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.
Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avacado, tomato and cilantro if desired. |
