2 c Chicken; cooked and shredded 2 tb Olive oil 1 Garlic clove; crushed 16 oz Tomato sauce 1/4 ts Salt 1/4 ts 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 lg Onion; chopped
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 13×9″ 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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