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Categories:
chicken olive oil garlic tomato sauce salt sugar jalapeno pepper heavy whipping cream olive oil corn tortillas onions
Viewed: 61 - Published at: 4 years agoIngredients
- 2 cups chicken cooked and shredded
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 16 ounces tomato sauce
- 1/2 teaspoon salt
- 4 teaspoons sugar
- 1 whole jalapeno pepper canned or fresh
- 3 cups heavy whipping cream
- 4 cubes chicken bouillon cubes
- 13 cup olive oil
- 12 each corn tortillas (6-inch)
- 1/2 cup monterey jack cheese grated
- 1 large onions chopped
Method
- Preheat you oven to 350F (180C).
- 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 13 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.
