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Ingredients:
2 cup chicken, cooked and shredded
2 tbsp olive oil
1 garlic clove, crushed
16 oz 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
Instructions:
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.
Servings: 6
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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Chicken Enchiladas With Cheese Recipe brought to you by Mexican Recipes To-Go
