Clay's Kitchen : Recetas Mexicanas (Mexican Recipes)

Recetas Mexicanas (Mexican Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Creamy Chicken Enchiladas

2 cups chicken, shredded or diced
1 can green chiles, diced
2 cups tomato purée
1 medium onion, chopped
2 cloves garlic, diced
3 tablespoons oil
1 pound Monterey Jack cheese
3 chicken bouillon cube
1 pint half and half
1 cup milk
12 flour tortillas

Sauté onion in oil. Add tomato purée, chiles, garlic and chicken. Simmer about 15 minutes. Disolve chicken bullion in half and half and milk. Dip tortillas in milk mixture and roll chicken mixture inside. Place the enchilladas in baking dish. Pour the remaining milk mixture over the enchiladas and sprinkle with grated cheese. Bake at 350°F for 25 to 30 minutes. Do not overbake or they get tough.


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