Chicken Enchiladas

Ingredients
1 small onion chopped | ||
3 cloves garlic, minced | ||
2 tsp canola oil | ||
3 cups shredded cooked chicken breasts | ||
1 (14 oz) can of diced tomatoes, drained | ||
(10 oz)Mexican crema (available at Latin grocerys and some grocery stores) | ||
1/2 cup Mexican style shredded cheese | ||
8 (6 inch) flour tortillas | ||
kosher salt and fresh cracked black pepper to taste |
- Poach chicken in water over medium heat until cooked through.
- Remove chicken from water, cool slightly then shred using two forks.
- In a saute pan using medium heat add the oil and, onions and garlic and cook for about 4 minutes.
- Stir in the chicken, tomatoes and 3/4 cup of the cooking cream and shredded cheese.
- Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up.
- Place seam side down in a baking dish and top with remaining cooking creme.
- Bake for 15 to 20 minutes until heated through.
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