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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe was the main dish at Mexican Night for our Cooking Club. They are the best enchiladas I have ever had, definitely not low fat, but delicious. Ingredients:
2 cups cooked shredded chicken |
1 (4 ounce) can chopped green chilies |
1 (7 ounce) can green chili salsa |
1 onion, very finely chopped |
6 chicken bouillon cubes |
1/2 teaspoon salt |
2 1/2 cups heavy cream |
oil |
12 corn tortillas |
2 cups grated monterey jack cheese |
1 (8 ounce) carton sour cream |
Directions:
1. Preheat oven to 350°F.
2. Combine chicken, green chilies, green salsa and onion.
3. Place bouillon cubes, salt and cream in a saucepan and heat until bouillon is dissolved, but do not boil.
4. Heat oil in skillet and dip each tortilla into oil for about 5 seconds, just to soften.
5. Drain on paper towels.
6. Then dip each tortilla into saucepan with cream, coating each side.
7. Fill each tortilla with chicken mixture. Roll and place seam side down in a baking dish.
8. Pour remaining cream over enchiladas and sprinkle with cheese.
9. Bake uncovered at 350°F for 30 to 35 minutes.
10. Serve with sour cream.
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