Chicken Enchiladas

by Editorial Staff

The recipe for the preparation of Mexican casserole with chicken filling.

Cook: 2 hour

Servings: 6

Ingredients

  • Canola oil – 3 tbsp
  • Mexican tortillas – 12 Pieces
  • Onion – 1 Piece
  • Green Chili – 100 Grams
  • Jalapeno – 1 Piece
  • Paprika – 1 Teaspoon
  • Butter – 2 Tbsp. spoons
  • Flour – 2 Art. spoons
  • Sour cream – 1 Glass
  • Salt – 1/2 Teaspoon (to taste)
  • Black pepper – 1/2 Teaspoon (to taste)
  • Spicy sauce – 1 Piece (optional)
  • Cilantro – 1 Piece

Directions

  1. Rinse the chicken and toss it into the pot.
  2. To fill with water.
  3. Bring to a boil, simmer for 30 minutes over low heat.
  4. Pour some rapeseed oil into a heated skillet.
  5. Fry the Mexican tortillas, 15-20 seconds each.
  6. Place the cakes on a towel to remove excess oil.
  7. Chop the onion finely.
  8. Chop up the green chili.
  9. Do the same with jalapeno peppers.
  10. Grate the cheese.
  11. By this time, the chicken will be ready.
  12. Measure out 2 cups of broth.Separate meat from bones.
  13. Pour art. l. rapeseed oil. Turn on medium heat.
  14. Fry the onions and peppers.
  15. Add chili and chicken after a minute.
  16. Pour in 1/2 cup of broth.
  17. Sprinkle with paprika.
  18. Pour in 1/2 cup cream.
  19. To stir thoroughly.
  20. You can add olives, they will make the dish even tastier.
  21. To prepare the white sauce: Melt a piece of butter in a separate skillet.
  22. Add flour and whisk.
  23. Pour in the remaining chicken broth.
  24. Add green chili.
  25. Add sour cream.
  26. Sprinkle with paprika.
  27. Add grated Monterey cheese.
  28. Spice up.
  29. Place the chicken on the tortillas.
  30. Sprinkle with grated cheese on top.
  31. Roll the cakes into rolls and place in a baking dish.
  32. Pour the white sauce over the mold. Bake for 30 minutes.
  33. Sprinkle the finished dish with cilantro.
Bon appetit!

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