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Chicken Enchildas with Cheese recipes
Chicken Enchildas with Cheese recipes Category Mexican  Stumble It!
Views 117 
Ratings 0 
Comments 0 
Ingredients And Procedures
Ingredients
2cupschicken, cooked and shredded
2tablespoonsolive oil
1clovegarlic, crushed
16ouncestomato sauce
4teaspoonssalt
4teaspoonssugar
1wholejalapeno pepper, canned or fresh
3cupsheavy cream
5cubeschicken bouillion
1/3cupolive oil
12eachcorn tortillas
1/2cupcheese, monterrey jack, grated
1largeonion, 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 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 two to three tablespoons 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 degree F oven for 25-30 minutes, until cheese is melted and browned.
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