Wednesday June 19th 2019

Cream Chicken Enchiladas

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Rating: 2.7/5 (3 votes cast)

Recipe: Cream Chicken Enchiladas

Ingredients

  • 1 onion, chopped
  • Hot vegetable oil
  • 2 tablespoons vegetable oil
  • 6 chicken bouillon cubes
  • 1 clove garlic, crushed
  • 3 cups hot cream (1/2 pint cream and 1 pint half-and-half)

  • 2 cups tomato purée
  • 2 cups chopped chicken
  • 1/4 pound Monterey ]ack cheese, shredded
  • 3 to 4 green chiles, roasted, peeled, chopped and seeded
  • Sour cream (optional)
  • 1 dozen corn tortillas

Instructions

  1. Sauté onion in oil; add garlic and tomato purée.
  2. Add chicken and chiles and simmer 10 minutes.
  3. Soften tortillas in about 1 inch of hot oil. Do not overcook.
  4. Dissolve bouillon cubes in hot cream.
  5. Dip each tortilla in this mixture and cover generously with chicken filling.
  6. Roll up tortillas and arrange in baking dish.
  7. Pour remaining cream over all and top with cheese.
  8. Bake 30 minutes at 350°
  9. Top with sour cream (Optional)
  10. Serves: 6


Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

 

Cream Chicken Enchiladas, 2.7 out of 5 based on 3 ratings
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