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Ingredients
- 2 cups chicken; cooked and shredded
- 2 tablespoon Olive oil
- 1 Garlic clove; crushed
- 16 oz Tomato sauce
- 1/4 teaspoon Salt
- 1/4 teaspoon Sugar
- 1 Whole jalapeño pepper; canned
- 3 c Heavy cream
- 5 Chicken bouillion cubes
- 1/3 cup Olive oil
- 12 Corn tortillas
- 1 1/2 cup Monterrey Jack; grated
- 1 lg Onion; chopped
Directions
- 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 bouillon 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.
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