|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Chicken Enchiladas With Cheese
|
|
|
|
Submitted by:
Jimmy |
|
|
These are delicious and easy to prepare |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 cup(s) , Chicken Cooked and Shredded
- 2 tablespoon(s) , Olive Oil
- 1 large , Garlic Clove Crushed
- 16 ounces , Tomato Sauce
- 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Sugar
- 1 whole , Jalapeno Pepper
- 3 cup(s) , Heavy Cream
- 5 whole , Chicken Bouillon Cubes
- 1/3 cup(s) , Olive Oil
- 12 large , Corn Tortillas
- 1 1/2 cup(s) , Monterey Jack Cheese 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 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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|