Chicken Enchildas With Cheese Recipe

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Chicken Enchildas with Cheese

Kitchen Crew

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Ingredients

2 c
chicken, cooked and shredded
2 Tbsp
olive oil
1
garlic clove, crushed
16 oz
tomato sauce
4 tsp
salt
4 tsp
sugar
1
jalapeno pepper, whole canned or fresh
3 c
heavy cream
5
chicken bouillon cubes
1/3 c
olive oil
12
tortillas, corn
1/2 c
monterey jack cheese, grated
1
large onion, chopped

Step-By-Step

1Seed and chop the jalapeno pepper.
2Saute onion in oil until translucent.
3Stir in garlic, tomato sauce, salt, sugar, chicken and peppers.
4Cover and simmer 5 minutes.
5In a large saucepan, heat cream and dissolve bouillon cubes in it.
6Set aside.
7In 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.
8Drain on paper towels.
9Assemble Enchiladas: Dip a tortilla in the cream mixture.
10Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.
11Place rolled tortilla, seam-side down in 13x9 inch baking dish.
12Continue with remaining tortillas.
13Pour all remaining cream mixture over enchiladas and cover with grated cheese.
14Bake in a preheated 350 degree oven for 25-30 minutes, until cheese is melted and browned.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy