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Chicken enchiladas

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Ingredients/Components

pkg - 2 oz
butter or margarine - 2 Tbsp
whipping cream - 2/3 c
salad oil - 1 item
shredded Jack cheese - 2 c
large yellow onions - 2 item
flour or corn tortillas your preference - 12 item
shredded, skinless chicken - 2 c
diced and roasted Ortega chiles - 1/2 c
lime wedges if desired - 1 item
cilantro, pimento or black olives for garnish optional - 1 item

How to make chicken enchiladas:

Boil chicken in salted water approximately 30 to 40 minutes until cooked through. After allowing chicken to cool, dice or shred. On griddle or frying pan, heat oil and fry tortillas until warm and soft (not too much oil or they become greasy). Don't overcook the tortillas or they will become hard and crispy.

Slice onions thin; melt butter in large frying pans and add onions. Cook onions, stirring occasionally, until they are limp or just turning brown. Add chicken and Ortega chiles to onions. Dice cream cheese and stir into onion mixture until cream cheese is melted and onion mixture is well coated. Add salt to taste. Spoon 1/3 cup of onion mixture into each tortilla and roll up. Place enchiladas, seam side down, in lightly greased 9 x 13-inch pan. Brush whipping cream with a brush over the top of the enchiladas, especially on the ends. This prevents the tortillas from becoming hard and crispy while baking. Sprinkle Jack cheese over tortillas, covering them evenly. Heat oven to 375°. Cover enchiladas with foil and bake for 20 minutes or until they are heated through and cheese is melted. Garnish, if desired.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.6

Average rating: 3.6, total votes: 5

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