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Add a photoServings: 6
Ingredients
- 2 c. Chicken, cooked and shredded
- 2 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, crushed
- 16 ounce Tomato sauce
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1 whl jalapeno pepper,canned
- 3 c. Heavy cream
- 5 x Chicken bouillion cubes
- 1/3 c. Extra virgin olive oil
- 12 x Corn tortillas
- 1 1/2 c. Monterrey Jack, grated
- 1 lrg Onion, minced
Directions
- Seed and chop the jalapeno pepper. Saute/fry onion in oil till translucent/soft. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 min. In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside. In a small skillet, heat about 1/3 c. of oil and dip each tortilla in warm boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mix. Place on a flat surface and put 2-3 Tbsp. chicken mix in the center and roll up.
- Place rolled tortilla, seam-side down in 13x9" baking dish. Continue with remaining tortillas. Pour all other cream mix over enchiladas and cover with grated cheese. Bake in a preheated 350 oven for 25-30 min, till cheese is melted and browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 712 | |
| Calories from Fat 516 | 72% |
| Total Fat 58.49g | 73% |
| Saturated Fat 25.02g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 1368mg | 57% |
| Potassium 544mg | 16% |
| Total Carbs 26.08g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.56g | 4% |
| Protein 23.31g | 37% |
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