CHICKEN BREAST WITH CREAM OF CHICKEN SOUP RECIPE RECIPES

Steps:

• In a large pot, stir together water and salt. Add chicken and cover with a lid. (Optionally, let marinate for 30 minutes for a more seasoned tasting poached chicken.) Place the pot with chicken over medium heat, and bring to a bare simmer. Reduce heat to lowest possible setting and let simmer for 3 to 4 more minutes. Turn off the heat, keep lidded, and allow chicken to cook in residual heat until internal temperature reaches 165°, about 5 to 10 minutes depending on breast size. Transfer to a cutting board and let rest 10 minutes. Meanwhile, make the cream sauce: In a small saucepan over medium heat, melt butter with salt, pepper, and nutmeg. Whisk in flour and cook until golden, 1 minute. Slowly whisk in wine while stirring and bring to a simmer. Cook until wine has reduced, about 2 minutes, then gradually stir in cream, water, and thyme and simmer until bubbly and thickened, 3 to 4 minutes. Slice and serve chicken with cream sauce. Garnish with red pepper flakes and lemon zest, if desired.

Steps:

• Preheat oven to 375 degrees.
• Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
• Shred chicken with a fork.
• In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
• In a frying pan heat vegetable oil at about medium-high heat til hot.
• Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
• Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
• Spread remaining filling mixture across the top of the enchiladas.
• Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
• Bake uncovered for 30 minutes or until cheese appears melted.