Chicken Enchildas with Cheese

Chicken Enchildas With Cheese

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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

How to Make Chicken Enchildas with Cheese

Step-by-Step

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

Printable Recipe Card

About Chicken Enchildas with Cheese

Course/Dish: Chicken
Other Tag: Quick & Easy



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