Chicken Enchiladas With Cheese Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Chicken, cooked and shredded
2 tbsp: Olive oil,
1: Garlic clove, crushed
16 ounce: Tomato sauce,
1/4 tsp: Salt,
1/4 tsp: Sugar,
1: Whole jalapeno pepper, canned
3 cup: Heavy cream,
5: Chicken bouillion cubes,
1/3 cup: Olive oil,
12: Corn tortillas,
1 1/2 cup: 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 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.
Source from luhu.jp
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.
Source from luhu.jp