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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
2 Cup(s) Chicken; cooked and shredded
2 Tablespoon(s) Yellow onion; diced
1 Garlic clove; crushed
16 Ounce(s) Cottage cheese sm curd
1/4 Teaspoon(s) Green chili salsa
1/4 Teaspoon(s) Tomatoes; Finely Chopped
1 Whole jalapeno pepper;canned
3 Cup(s) Penne pasta
5 Chicken bouillion cubes
12 Med. Onion, Chopped
1 1/2 Cup(s) grated monterey jack cheese
1 large Onion; chopped |
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