Creamy enchiladas

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-6 Tablespoons of corn oil
-1 piece Peeled garlic
-1 Piece Chicken breast Cooked and shredded
-1 Cup Water
-2 tablespoons chopped onion
-2 Cans Medium Cream
-190 Grams Cream cheese
-18 grams Corn tortillas Hot oil
-2 Cubes of Tomato Concentrate
-150 grams Manchego cheese type

Heat 4 tablespoons of oil and fry the onion with garlic and tomato. Leave to cool and liquefy with water, Half Cream, cream cheese and tomato concentrate
Strain sauce and fry with remaining oil; mix thoroughly and cook for 5 more minutes.
Fill the tortillas with the chicken and place them in a refractory dish. Bathe them with the tomato sauce and sprinkle the manchego type cheese; cover the container with adhesive plastic and heat it in the microwave oven until the manchego type cheese melts.
To the taste of each person it is recommended to replace the manchego cheese with mozzarela, emmental cheese, cheddarf cheese or oaxaca cheese.

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