Prepared IN: 45mins
SERVES: 8
UNITS: US
Ingredients:
*1 lb chicken bosom, diced*1 medium onion, minced
*1 tablespoon vegetable oil
*8 (8 inch) flour tortillas, relaxed
*1 1⁄2 cups ground monterey jack cheddar or 1/2 cups Mexican mix cheddar, isolated
*1⁄4 cup margarine
*1⁄4 cup flour
*1 (15 ounce) can chicken juices
*1 cup harsh cream
*1 (4 ounce) can slashed green chilies or 2 crisp bean stew peppers, minced
Method:
In a griddle, cook chicken and onion together in oil over medium-high warmth until chicken is simply done.
Separation cooked chicken uniformly between 8 tortillas; include 1/2 tablespoons cheddar to every tortilla.
Move enchiladas and spot crease side down in a 9x13" preparing dish that has been gently showered with no-stick cooking splash.
Dissolve margarine in a medium pot; mix in flour to make a roux, mix and cook until bubbly, and progressively speed in chicken stock at that point bring to bubbling, mixing as often as possible.
Expel from heat; mix in harsh cream and green chilies.
Pour sauce uniformly over enchiladas.
Top with staying 3/4 cup cheddar (a heating dish might be twofold wrapped and solidified now) and prepare at 400° F for 20 minutes until cheddar is softened and sauce close to edges of heating dish is bubbly.
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