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Enchiladas De Poilo

chef.expert's picture
Ingredients
  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)
  Butter/Margarine 2 Tablespoon
  Chopped cooked chicken 2 Cup (32 tbs)
  Salsa rapida de chili 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Salt To Taste
  Grated jack cheese 1 1⁄2 Cup (24 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
15 Minutes

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