Chicken Enchildas with Cheese

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This is a fantastic rich chicken enchilada recipe featuring chicken, cheese and baked in a cream sauce.

 
  
. Prep
10 min.
Cook
30 min.
Ready In
40 min.
6 servings
Trans-fat Free
 
Metric measurements

Ingredients

2cups chicken cooked and shredded
2tablespoons olive oilVideo
1clove garlicVideo crushed
16ounces tomato sauce
1/2teaspoon salt
4teaspoons sugarVideo
1whole jalapeño pepper canned or fresh*
3cups heavy whipping cream
4cubes chicken bouillon cubes
1/3cup olive oilVideo
12each corn tortillas *
1/2cup monterey jack cheese grated
1large onion chopped
* not incl. in nutrient facts

Directions

Preheat you oven to 350 degrees F.

Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes.

In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside.

In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels.

Assemble Enchiladas:

Spread some wax paper down on your work surface to help keep things from getting too messy.

Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.

Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas.

Pour all remaining cream mixture over enchiladas and cover with grated cheese.

Bake for 25 to 30 minutes, until cheese is melted and browned.

Health tip: if you are worried about all that heavy cream you could prepare a simple bechamel sauce (flour, butter that thickens milk) to replace the heavy cream. This significantly reduces the calories from fat.

First published: last updated: 2013-12-18

 
 
 
 
4 stars - based on 8 ratings, best: 5, worst: 0, reviews: 8

Reviews


Reviewed: about 7 years ago

Give me a break 4 teaspoons of salt. I may try again with 1 teaspoon because it was an OK recipe.

(0)
+3
RFF

Reviewed: over 9 years ago

My family and I really loved this dish.

(0)
-1

Reviewed: over 9 years ago

Very messy to make. Watch the amount of salt-mine came out very salty. Otherwise, GREAT!

(0)
+2

Reviewed: over 9 years ago

This recipe was fantastic!!! I saved a step by not dipping the tortillas into the cream mixture. I poured a few ladles of the cream into the baking pan, then filled the tortillas and placed them in the pan and it turned out beautiful. I will definately make this again!

(0)
+3

Reviewed: over 10 years ago

Oh WOW! This was absolutely amazing!! It is insanely filling though. My only complaint is that it is wicked messy to make. However, the mess is well worth the final product!

(0)
+7

Reviewed: almost 13 years ago

Oh my God! This has got to be the best recipe on the Internet! I want to make it every night!

+4
anonymous

Reviewed: almost 13 years ago

Wow, this is an all time favorite of mine. Absolutely beautiful. I've tried it with more peppers - that is good too- but seems best with only one.

+2
anonymous

Reviewed: over 13 years ago

This is one of the very best recipes I have found. Very cheesy, very creamy, very very rich.

+1
anonymous

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 73482% of calories from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 983mg 41%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 40g
Vitamin A 42% Vitamin C 22%
Calcium 18% Iron 8%
* based on a 2,000 calorie diet How is this calculated?