Enchiladas De Poilo
|Lard/Cooking oil||1 Tablespoon|
|Tortillas||12 (Or More)|
|Light cream||2 Cup (32 tbs)|
|Chicken bouillon||1 Cup (16 tbs) (Very Rich)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Salsa rapida de chili||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Grated jack cheese||1 1⁄2 Cup (24 tbs)|
Heat lard and cook tortillas for a few seconds; then dip into cream and bouillon which have been combined.
Reserve remaining liquid.
Make the filling by saute-ing onion in butter and adding remaining ingredients, except the cheese.
Spread filling on tortillas, roll, and place seam side down on a baking dish.
Pour reserved liquid over top, sprinkle with cheese, and bake in preheated moderate oven (350°F.) until hot and cheese is melted, about 25 minutes.
Serving size: Complete recipe
Calories 4419 Calories from Fat 2782
% Daily Value*
Total Fat 313 g481.1%
Saturated Fat 182.1 g910.4%
Trans Fat 0 g
Cholesterol 887.9 mg296%
Sodium 5883.1 mg245.1%
Total Carbohydrates 244 g81.3%
Dietary Fiber 38.1 g152.6%
Sugars 34.1 g
Protein 177 g353.3%
Vitamin A 174.8% Vitamin C 18.9%
Calcium 210.1% Iron 46.7%
*Based on a 2000 Calorie diet