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Baked Enchiladas Con Pollo

Mexican.Chef's picture
Ingredients
  Flour 1 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Whipping cream 1 Pint
  Scallions 2 , chopped
  Salt 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Sour cream 1 Pint
  Corn tortillas 12
  Cooked chicken breast 3 Cup (48 tbs)
  Canned pimientos 2 , cut into long strips
  Sharp cheddar cheese 1⁄2 Pound, grated
Directions

1 Preheat oven to 350°F. Mix flour with stock and heat until slightly thickened. Add the whipping cream, scallions, salt and pepper. Bring to a boil. Stir in the sour cream until well mixed.
2 Dip each tortilla into the cream mixture, then arrange chicken and pimiento down the center of each; roll up.
3 Place rolled enchiladas in a greased flat baking dish. Pour remaining cream mixture over them and bake for 30 minutes.
4 Sprinkle cheese over the enchiladas and heat until melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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4.284375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5847 Calories from Fat 3494

% Daily Value*

Total Fat 399 g614%

Saturated Fat 229.3 g1146.7%

Trans Fat 0 g

Cholesterol 1371.5 mg457.2%

Sodium 6643.8 mg276.8%

Total Carbohydrates 361 g120.4%

Dietary Fiber 15.1 g60.3%

Sugars 52.4 g

Protein 165 g329.7%

Vitamin A 179.8% Vitamin C 205.9%

Calcium 292.5% Iron 113.3%

*Based on a 2000 Calorie diet

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Baked Enchiladas Con Pollo Recipe