DELUXE CHICKEN ENCHILADAS
I found this recipe in a cookbook of Mexican Cookery. This is the Americanized version. I live close to the Mexican border and have eaten these in Tijuana.
Provided by Britgal
Categories Chicken
Time 1h30m
Yield 8 Tortillos, 4 serving(s)
Number Of Ingredients 21
Steps:
- Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
- In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
- Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
- To serve top with sour cream,guacamole and shredded lettuce and onion.
Nutrition Facts : Calories 944, Fat 71.5, SaturatedFat 33.7, Cholesterol 243.8, Sodium 697.5, Carbohydrate 39.7, Fiber 6.7, Sugar 11.4, Protein 40
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Shelby Partin
[email protected]I love the creamy sauce in these enchiladas.
Kamala Kamaladevineupane
[email protected]These enchiladas are a great way to use up leftover chicken.
Bongeka Mhlaluka
[email protected]I've made these enchiladas several times, and they're always a hit with my family and friends.
MA Nurani
[email protected]The recipe was easy to follow, and the enchiladas turned out great!
Nah ASMR
[email protected]I'll make it again!
Akande Ademola
[email protected]Not bad!
Ibrahim Saciid
[email protected]Meh.
Kashmiri Team
[email protected]The chicken was a little dry, but the sauce was good.
Drew Young
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better if I had added more spices to the sauce.
Joey Jaber
[email protected]I love these enchiladas! They're so easy to make, and they always come out delicious. I usually use black beans instead of corn, and I add a little bit of sour cream to the sauce. Yum!
Nabeel Iqbal
[email protected]These enchiladas were delicious! I followed the recipe exactly, and they turned out perfect. The chicken was tender and flavorful, and the sauce was creamy and cheesy.
Thandi Letia
[email protected]I made these enchiladas for a party, and they were a huge success! Everyone loved them. The flavors were perfect, and the chicken was cooked to perfection.
Kevin C.
[email protected]The enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly. The sauce was delicious, and the cheese was melted and gooey.
Berzerk Prime
[email protected]These enchiladas were a hit! The chicken was tender and juicy, and the sauce was flavorful and cheesy. I will definitely be making these again.