Chicken Enchildas with Cheese
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
- 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 Chicken Enchildas with Cheese
Course/Dish: Chicken
Other Tag: Quick & Easy
