Chicken Enchiladas скачать в хорошем качестве

Chicken Enchiladas

Chicken Enchiladas 4 Chicken Breast ( or chicken parts) 3. Tablespoons Butter 3 Tablespoons Flour 2 3/4 Cups Chicken Broth 1 Chopped Onion ( 3/4 Cup) 3 Cans (4oz) Diced Chiles 1 Teaspoon Minced Garlic 3/4 Teaspoon Salt 1 Teaspoon of Cumin 1 1/2 Cups Heavy Cream 5 Cups Shredded Cheese (Monterey jack, pepper jack or White Cheddar) 24 Corn Tortillas Preheat oven 350 Degrees Cook chicken till done. If cooking breast add a teaspoon of chicken base to make it more flavorful. Remove chicken and strain the broth. Save the broth You need 1 1/2 cups so you may need to add water or broth. Shred the chicken and add a small amount of broth in the chicken so it won’t dry out. Cover chicken and set aside. In large heavy saucepan add butter and flour. Cook till it’s bubbly. Add the chicken broth and Mix well. Add the diced chiles, minced garlic, salt, chopped onions and cumin. Let it come a boil and cook for 5 minutes stirring constantly. Add heavy cream, stir and add 3 cups of cheeses. Mix well. Warm tortillas in microwave (wrapped with paper towel) a few at a time. Pour the two cups of cheese in a bowl to add in tortillas and to top of tortillas. Take tortilla and fill with shredded chicken and a little cheese, roll up. Lay the seam side down in your pan. 9x24 inch pan. Fill pan then pour cheese sauce over your wrapped tortillas. Sprinkle some cheese on top and bake for 25 minutes or till bubbly and toasted. This make 24 chicken tortillas depending on how much chicken you put in each.