Creamy Cheesy Chicken Enchiladas
Ingredients
| Chicken | 3 Pound (1 Piece) | |
| Cooking oil | 1 Teaspoon (As Desired) | |
| Onion | 1 Large , chopped | |
| Cream of chicken soup | 1 Can (10 oz) | |
| Rotel tomatoes | 20 Ounce (2 Cans, 10 Ounce Each) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Cumin powder | 1 Tablespoon | |
| Sour cream | 8 Ounce (1 Carton) | |
| Flour tortilla | 12 Ounce , frozen (2 Package, 6 Ounce Each) | |
| Grated monterey jack cheese | 1 Pound | |
| Grated sharp cheddar | 2 Cup (32 tbs) |
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) In salted water, steam chicken until tender.
3) Remove the bones and cut into pieces.
MAKING
4) In a saucepan, heat oil and sauce onion, until soft.
5) To this, add soup, tomatoes and cumin. Also, add salt and pepper to taste.
6) Simmer for 20 minutes.
7) Remove the dish from heat and add sour cream.
8) In a skillet, heat oil to 350 degrees.
9) In hot oil, fry tortillas over medium high heat, one or two seconds per each side. They should not be brittle.
10) On paper towels, drain the tortillas.
11) In a 13x9x2 inch casserole, form two layers of the tortillas, chicken and Monterey Jack cheese.
12) Pour sauce over these layers.
13) Top with 2 cups of grated sharp Cheddar cheese.
14) Bake for 45 minutes or until the mix turn hot and bubbly.
SERVING
15) Transfer to a platter and serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 914Calories from Fat 501
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol
Sodium 1688 mg70.33%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2 g8%
Sugars 6 g
Protein 61 g122%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
