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Henry County’s Cooking with
Cinco de Mayo


Special photo

  Since next Sunday is Cinco de Mayo, we thought some Mexi-can dishes would be in order. Enjoy!

For more of this week’s recipes in the printed edition,
get your copy here!


Chicken Enchiladas

4 bone-in chicken breast halves
2 Tbsp. olive oil
1 (4 oz.) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 oz.) pkg. cream cheese
2 cups shredded Monterey Jack cheese, divided
1/2 cup water
8 (10 inch) flour tortillas
1 cup heavy cream 

  Place the chicken breast halves into a saucepan and fill with enough water to cover. Bring to a boil and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

  Preheat the oven to 375º. Remove the chicken meat from the breasts and discard the skin and bones. Set aside.

  Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken and stir into the skillet. Remove from the heat.

  Spoon the chicken mixture into tortillas and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.

For more of this week’s recipes in the printed edition,
get your copy here!



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