Chicken Enchiladas With Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Mexican | Casseroles, Cheese, Chicken, Mexican | 6 | Servings |
INGREDIENTS
| 2 | c | Chicken, cooked and shredded |
| 2 | T | Olive oil |
| 1 | Garlic clove, crushed | |
| 16 | oz | Tomato sauce |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 1 | Whole jalapeno pepper, canned | |
| 3 | c | Heavy cream |
| 5 | Chicken bouillion cubes | |
| 1/3 | c | Olive oil |
| 12 | Corn tortillas | |
| 1 1/2 | c | Monterrey Jack, grated |
| 1 | Onion, chopped |
INSTRUCTIONS
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: 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 357
Total Fat: 40.5g
Cholesterol: 81.9mg
Sodium: 767.8mg
Potassium: 488.4mg
Carbohydrates: 33.1g
Fiber: 4.3g
Sugar: 4.8g
Protein: 7.1g