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Chicken Enchiladas With Cheese Recipe
   
Recipe Categories: Casseroles   |   Cheese Recipes
Average Rating: (2 votes)
Yield: 6 servings
 
Ingredients
  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 pepper;canned  
  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  
 
Instructions
 
  1. 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.

 
   


 
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