Saturday, September 3, 2011

Creamy Chicken Enchiladas

Adapted from This Week for Dinner

*These were good, but not as simple as the other Chicken Enchiladas I've made.  Great with Cilantro Lime Rice.

2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream (I used half and half, less calories)
5 bouillon cubes – chicken
8 tortillas
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar

1.  Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. 2.  Dip tortilla in cream mixture, add about 1/4 c chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish.
3.  Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

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