Creamy Chicken Enchiladas
List of Ingredients
2 Cups chicken, shredded or diced
1 Can green chiles, diced
2 Cups tomato puree
1 Medium onion, chopped
2 Cloves garlic, diced
3 Tablespoons oil
1 Pound Monterey Jack cheese
3 chicken bouillon cubes
1 pint half and half
1 cup milk
12 flour tortillas
Recipe
Saute onion in oil. Add tomato puree, chiles, garlic and chicken. Simmer
about 15 minutes. Disolve chicken bullion in half & 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 - 30
minutes. Do not overbake or they get tough.
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