Enchiladas De Poilo Recipe

Summary

Preparation Time15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Lard/Cooking oil1 Tablespoon
 Tortillas12 (Or More)
 Light cream2 Cup (32 tbs)
 Chicken bouillon1 Cup (16 tbs) (Very Rich)
 Chopped onion1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Chopped cooked chicken2 Cup (32 tbs)
 Salsa rapida de chili1 Cup (16 tbs)
 Dairy sour cream1 Cup (16 tbs)
 Salt To Taste
 Grated jack cheese1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4419 Calories from Fat 2782

% Daily Value*

Total Fat 313 g481.1%

Saturated Fat 182.1 g910.4%

Trans Fat 0 g

Cholesterol 887.9 mg

Sodium 5883.1 mg245.1%

Total Carbohydrates 244 g81.3%

Dietary Fiber 38.1 g152.6%

Sugars 34.1 g

Protein 177 g353.3%

Vitamin A 174.8% Vitamin C 18.9%

Calcium 210.1% Iron 46.7%

*Based on a 2000 Calorie diet

Directions

Heat lard and cook tortillas for a few seconds; then dip into cream and bouillon which have been combined.
Reserve remaining liquid.
Make the filling by saute-ing onion in butter and adding remaining ingredients, except the cheese.
Spread filling on tortillas, roll, and place seam side down on a baking dish.
Pour reserved liquid over top, sprinkle with cheese, and bake in preheated moderate oven (350°F.) until hot and cheese is melted, about 25 minutes.
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