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Ingredientes
- 1 dozen corn tortillas
- Warm salad oil
- 1 onion, minced
- 1 clove garlic, crushed
- 2 (10 1/2 ounce.) cans tomato puree
- 1 (4 ounce.) can minced green chiles
- 2 c. minced cooked chicken
- Salt
- 3 c. half & half
- 6 chicken-flavored bouillon cubes
- 1/2 pound Monterey Jack cheese, shredded
Direcciones
- Fry tortillas, one at a time, in 1/2 inch of warm salad oil about 1 second on each side or possibly just till softened. Drain well on paper towels. Pour off all but 2 Tbsp. salad oil from skillet.
- Saute/fry onion and garlic in 2 Tbsp. salad oil till tender; add in tomato puree, green chiles, and chicken. Simmer over low heat 10 min; add in salt to taste. Heat half & half till warm but not boiling; remove from heat and dissolve bouillon cubes in warm liquid.
- Spread each tortilla with 1/4 c. meat filling. Roll up tightly and arrange in a lightly greased baking dish. Pour half & half mix over enchiladas, and sprinkle with cheese. Bake at 350 degrees for 30 min. Makes 12 enchiladas although I have found which the filling is sufficient for 4-6 more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 159 | 53% |
| Total Fat 17.84g | 22% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 844mg | 35% |
| Potassium 574mg | 16% |
| Total Carbs 20.75g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.06g | 3% |
| Protein 15.42g | 25% |
