Chicken Enchiladas With Cheeseenchiladas 2.00 cup chicken; cooked and shredded 2.00 tablespoon olive oil 1.00 garlic clove; crushed 16.00 oz tomato sauce 0.25 teaspoon salt 0.25 teaspoon sugar 1.00 whole jalapeno pepper; canned 3.00 cup heavy cream 5.00 chicken bouillion cubes 0.33 cup olive oil 12.00 corn tortillas 1.50 cup monterrey jack; grated 1.00 large onion; chopped 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 1/3 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put 2-3 Tbsp. chicken mixture in the center and roll up. Place rolled tortilla, seam-side down in 13x9" baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350~ oven for 25-30 minutes, until cheese is melted and browned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
