Chicken Enchiladas (the best)... Rachel cooks with love ❤
FORGOT TO MENTION THAT I ADDED 2 TBLS CHICKEN CONSOMME TO BROTH) pls adjust.

2 chicken breasts
5 medium green tomatoes
2 1/2 tablespoons butter
1 tbls olive oil
Salt
Pepper
1/2 tsp cumin
1/2 tsp oregano
2 garlic cloves
1 4oz. Can green chilies
2 cups chicken broth
1 handful finely chopped cilantro + a little pinch more for garnish
1/4 chopped onions
Grated cheese (Monterrey Jack, pepper jack, cheddar and mozzarella)
Mexican crema10 corn tortillas

Boil chicken till well cooked with 1 big garlic clove, salt and 3 cups water... set chicken to cool, and reserve broth
In a blender I pureed tomatoes, 2 big garlic cloves and small can of green chilies with 1/4 cup water and set aside
I melted 2 1/2 tbsp butter and 1 tbsp olive oil
Added 2 tbsp flour and whisked non stop till golden brown, then added 2 cups broth
Simmer 5 minutes
After 5 minutes, I added chopped cilantro, cumin, oregano, salt, pepper (adjust salt to your liking)
Simmered on low for 5 more minutes
While simmering, I heated oil in another pan and quickly dipped tortillas 1 at a time in and out...set aside
Got my baking dish and put enough green sauce to coat bottom well, then drizzled crema
Filled my tortilla with chicken, onions, cheese and little sauce (rolled enchilada and set in dish)
I rolled enchiladas side by side leaving a little space in between each
I spread sauce over enchiladas then drizzled crema and topped with cheese, crema and a little chicken bits
I put in oven and baked for approximately 15 minutes on 350°
Served and garnished with cilantro, chopped tomatoes and crema and a pinch of love.❤

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.