My Recipes

Title: Chicken Enchiladas with Cheese

User: nnss

Yield: 6 servings

Categories: mexican, casseroles, cheese, chicken

amount unit name
2 C chicken cooked and shredded
2 TB olive oil
1 garlic clove crushed
16 OZ tomato sauce
1/4 TS salt
1/4 TS sugar
1 whole jalapeno peppercanned
3 C heavy cream
5 chicken bouillion cubes
1/3 C olive oil
12 corn tortillas
1 1/2 C monterrey jack grated
1 LG onion chopped


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 inch 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.