• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Enchiladas with Cheese

  • Recipe Submitted by on

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


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.

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