Thursday, December 4, 2008


CHICKEN ENCHILADAS IN CREAM SAUCE ...try this great enchilada sauce recipe...!

  • 2 tbsp. oil
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 (4 oz.) can chopped green chiles
  • 3 c. cooked, diced chicken
  • 1 tbsp. sugar
  • 1 (14 1/2 oz.) can tomato sauce
  • Salt and pepper, to taste
  • 1 doz. corn tortillas
Cream Sauce:
  • 2 c. whipping cream
  • 1 1/2 c. half and half
  • 2 chicken bouillon cubes
  • 1/2 lb. Monterey Jack cheese, grated
  • sprigs of cilantro (for garnishing each serving)

Sauté onions and garlic in skillet with 2 tablespoons oil. Add green chiles, chicken, sugar, tomato sauce, salt and pepper.Soften tortillas by heating in a skillet with a small amount of oil.
Remove and drain on a paper towel. Place chicken filling in corn tortillas, fold ends over and place seam side down in a 9x13 casserole. (Recipe may be made to this point early in the day.
Chicken mixture may be made ahead and frozen.) To prepare sauce, place cheese in a microwavable container and heat until almost melted. Stir in cream, half and half, and chicken bouillon. Heat only until cheese is melted; stir into sauce until well combined.

Taste and adjust seasonings (black pepper, etc), if desired.
The enchilada sauce is ready to serve with chicken enchiladas, garnishing each serving with a sprig of cilantro.

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