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
- Sauté onion in oil; add garlic and tomato purée.
- Add chicken and chiles and simmer 10 minutes.
- Soften tortillas in about 1 inch of hot oil. Do not overcook.
- Dissolve bouillon cubes in hot cream.
- Dip each tortilla in this mixture and cover generously with chicken filling.
- Roll up tortillas and arrange in baking dish.
- Pour remaining cream over all and top with cheese.
- Bake 30 minutes at 350°
- Top with sour cream (Optional)
- Serves: 6
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
