Baked Enchiladas Con Pollo Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| Flour | 1 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Whipping cream | 1 Pint | |
| 2 scallions with tops, chopped | ||
| 1 teaspoon salt freshly ground black pepper | ||
| Sour cream | 1 Pint | |
| Corn tortillas | 12 | |
| 3 cups cooked breast of chicken | ||
| 2 whole canned pimientos, cut into long strips | ||
| Sharp cheddar cheese | 1/2 pound, grated | |
| Green Chile Sauce or Salsa | ||
| Lettuce, coarsely chopped | ||
Directions
1 Preheat oven to 350°F. Mix flour with stock and heat until slightly thickened. Add the whipping cream, scallions, salt and pepper. Bring to a boil. Stir in the sour cream until well mixed.
2 Dip each tortilla into the cream mixture, then arrange chicken and pimiento down the center of each; roll up.
3 Place rolled enchiladas in a greased flat baking dish. Pour remaining cream mixture over them and bake for 30 minutes.
4 Sprinkle cheese over the enchiladas and heat until melted.
2 Dip each tortilla into the cream mixture, then arrange chicken and pimiento down the center of each; roll up.
3 Place rolled enchiladas in a greased flat baking dish. Pour remaining cream mixture over them and bake for 30 minutes.
4 Sprinkle cheese over the enchiladas and heat until melted.
Chef
