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Receta Chicken Enchiladas In Cream
by CookEatShare Cookbook

Chicken Enchiladas In Cream
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  Raciónes: 12

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

  1. 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.
  2. 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.
  3. 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.