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Receta Chicken Enchiladas With Cheese
by Global Cookbook

Chicken Enchiladas With Cheese
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Ingredientes

  • 2 c. Chicken, cooked and shredded
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Garlic clove, crushed
  • 16 ounce Tomato sauce
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1 whl jalapeno pepper,canned
  • 3 c. Heavy cream
  • 5 x Chicken bouillion cubes
  • 1/3 c. Extra virgin olive oil
  • 12 x Corn tortillas
  • 1 1/2 c. Monterrey Jack, grated
  • 1 lrg Onion, minced

Direcciones

  1. Seed and chop the jalapeno pepper. Saute/fry onion in oil till translucent/soft. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 min. In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside. In a small skillet, heat about 1/3 c. of oil and dip each tortilla in warm boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mix. Place on a flat surface and put 2-3 Tbsp. chicken mix in the center and roll up.
  2. Place rolled tortilla, seam-side down in 13x9" baking dish. Continue with remaining tortillas. Pour all other cream mix over enchiladas and cover with grated cheese. Bake in a preheated 350 oven for 25-30 min, till cheese is melted and browned.