Side Pannel
Chicken Enchiladas with Cheese
Chicken Enchiladas with Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Poultry, Cheese, Casseroles
Ingredients List
- 2 c Chicken; cooked and shredded
- 2 tb Olive oil
- 1 Garlic clove; crushed
- 16 oz Tomato sauce
- 1/4 ts Salt
- 1/4 ts Sugar
- 1 Whole jalapeno pepper;canned
- 3 c Heavy cream
- 5 Chicken bouillion cubes
- 1/3 c Olive oil
- 12 Corn tortillas
- 1 1/2 c Monterrey Jack; grated
- 1 lg Onion; chopped
Directions
Seed and chop the jalapeno pepper. Saute onion in oil
until translucent. Stir in garlic, tomato sauce, salt,
sugar, chicken and peppers. Cover and simmer 5
minutes. In a large saucepan, heat cream and dissolve
bouillion cubes in it. Set aside. In a small skillet,
heat about 1/3 cup of oil and dip each tortilla in hot
boil, turning once, for a few second to soften. Drain
on paper towels. Assemble Enchiladas: Dip a tortilla
in the cream mixture. Place on a flat surface and put
2-3 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9" baking
dish. Continue with remaining tortillas. Pour all
remaining cream mixture over enchiladas and cover with
grated cheese. Bake in a preheated 350~ oven for 25-30
minutes, until cheese is melted and browned.
until translucent. Stir in garlic, tomato sauce, salt,
sugar, chicken and peppers. Cover and simmer 5
minutes. In a large saucepan, heat cream and dissolve
bouillion cubes in it. Set aside. In a small skillet,
heat about 1/3 cup of oil and dip each tortilla in hot
boil, turning once, for a few second to soften. Drain
on paper towels. Assemble Enchiladas: Dip a tortilla
in the cream mixture. Place on a flat surface and put
2-3 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9" baking
dish. Continue with remaining tortillas. Pour all
remaining cream mixture over enchiladas and cover with
grated cheese. Bake in a preheated 350~ oven for 25-30
minutes, until cheese is melted and browned.
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