Chicken Enchildas with Cheese
This is a fantastic rich chicken enchilada recipe featuring chicken, cheese and baked in a cream sauce.
Ingredients
| 2 | cups |
chicken
cooked and shredded |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | clove |
garlic
crushed |
|
| 16 | ounces |
tomato sauce
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
sugar
|
|
| 1 | whole |
jalapeño pepper
canned or fresh |
* |
| 3 | cups |
heavy whipping cream
|
|
| 4 | cubes |
chicken bouillon cubes
|
|
| ⅓ | cup |
olive oil
|
|
| 12 |
corn tortillas (6-inch)
|
* | |
| ½ | cup |
monterey jack cheese
grated |
|
| 1 | large |
onions
chopped |
Directions
Preheat you oven to 350℉ (180℃).
Seed and chop the jalapeno pepper. Sauté 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 ⅓ 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.
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Nutrition Facts
Serving Size 303g (10.7 oz)
