1 lb chicken bosom, diced
1 medium onion, minced
1 tablespoon vegetable oil
(8 inch) flour tortillas, diminished
1 1⁄2 glasses ground monterey jack cheddar or 1 1⁄2 containers Mexican mix cheddar, separated
1⁄4 glass spread
1⁄4 glass flour
1 (15 ounce) would chicken be able to soup
1 glass sharp cream
1 (4 ounce) canchopped green chilies or 2 crisp stew peppers, minced
Recipe:
In a griddle, cook chicken and onion together in oil over medium-high warmth until the point that chicken is quite recently done.
Separation cooked chicken equally between 8 tortillas; include 1/2 tablespoons cheddar to every tortilla.
Move enchiladas and place crease side down in a 9x13" preparing dish that has been daintily splashed with no-stick cooking shower.
Soften margarine in a medium pan; blend in flour to influence a roux, to mix and cook until bubbly, and step by step rush in chicken juices at that point convey to bubbling, mixing every now and again.
Expel from warm; mix in sharp cream and green chilies.
Pour sauce equally finished enchiladas.
Top with residual 3/4 glass cheddar (a preparing dish might be twofold wrapped and solidified now) and heat at 400° F for 20 minutes until the point when cheddar is softened and sauce close edges of heating dish is bubbly.
No comments:
Post a Comment