2 cup Chicken, cooked and shredded
2 tbsp Olive oil
1 Garlic clove, crushed
16 oz Tomato sauce
1/4 tsp Salt
1/4 tsp Sugar
1 Whole jalapeno pepper, canned
3 cup Heavy cream
5 Chicken bouillion cubes
1/3 cup Olive oil
12 Corn tortillas
1 1/2 cup Monterrey Jack, grated
1 large Onion, chopped
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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 bouillon 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: Dip a tortilla in the cream mixture. Place on a flat surface and put 2-3 Tbsp. chicken mixture in the center and roll up. Place rolled tortilla, seam-side down in 13x9" baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350~ oven for 25-30 minutes, until cheese is melted and browned.
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