Enchiladas are a delicacy in Mexico. Want to try? I'll tell you the secret ingredient. success.
- 4 boneless chicken breasts without skin (thawed)
- oil olive oil vegetable /
- 1 small (or half a large) yellow onion, diced
- cheese 1.5 Pack
- 10 companies tortilla tacos
- 1 large cans enchilada sauce
- bowl full of shredded cheddar cheese
- Optional: pepper, salt, spices, chopped olives
- Preheat oven to 350 degrees. Cook chicken 10-12 minutes or until it is most important in any part of white (cut through the center). Strain and rinse under cold water, waste.
- Heat oil in large skillet slightly above average. Pls is hot, add the diced onion to sauté 1-2 minutes. Add cheese in chunks, and chicken. To maintain a well-stirred mixture of cream (Optional: Add spices, salt and pepper to taste.)
- Remove from heat, allow time for the cold (mixed with a fan to speed up the process.) During cooling, separate tortillas on baking sheet and heat in microwave for 30 seconds.
- Place spoon fulls 03.02 chicken mixture in center of tortilla. form in the middle of the tortilla, tortillas both the spread and collapse (open end).
- enchiladas in greased 13 x 9 inch pan. Repeat for each tortilla, which inchiladas eight in a row between the two pans and a long way. They must enroll in enchiladas pot.
- Pour enchilada sauce over enchiladas, distribution to the sauce to go between the enchiladas, and all around.
- Cover the dish with grated cheese (optional: chopped olives around.)
- Bake at 350 degrees for 30-40 minutes until cheese is melted and sauce is bubbling around edges of dish.
- Remove, let cool, enjoy!
No comments:
Post a Comment