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How To make Chicken Enchildas with Cheese

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Ingredients
2
cups
chicken, cooked and shredded
2
tablespoons
olive oil
1
clove
garlic, crushed
16
ounces
tomato sauce
4
teaspoons
salt
4
teaspoons
sugar
1
whole
jalapeno pepper, canned or fresh
3
cups
heavy cream
5
cubes
chicken bouillion
1/3
cup
olive oil
12
each
corn tortillas
1/2
cup
cheese, monterrey jack, grated
1
large
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 two to three tablespoons chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas.
Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350 degree F oven for 25-30 minutes, until cheese is melted and browned.

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