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.