Chicken Enchiladas De Jocoque |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
1 whole chicken breast |
1 cup water |
1 onion |
1 stalk celery |
1 bay leaf, crumbled |
2 peppercorns |
1/2 teaspoon salt |
1 1/2 cups sour cream |
1 tablespoon butter |
1/2 ounce ortega chile, diced |
4 corn tortillas |
monterey jack cheese |
black olives, sliced, pitted |
Directions:
1. Combine chicken and water in pan; bring to boil over high heat; skim off foam.
2. Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf, peppercorns and salt to chicken; simmer, partially covered, 30 minutes.
3. Remove chicken and strain broth.
4. Reduce broth to 1/2 cup; season.
5. Stir in sour cream Set aside. Dice cooked chicken.
6. In skillet melt butter.
7. Add remaining onions; cook 5 minutes.
8. Stir in chilis.
9. Remove from heat. Add chicken and 1/2 cup sour cream mix.
10. Toss gently.
11. Soften tortillas.
12. Fill each with 1/4 meat mixture; place in heavily buttered baking dish.
13. Pour sour cream mixture over.
14. Top with a strip of cheese and some olives.
15. Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.
|
|