Zutaten für Swiss Enchiladas Enchiladas Suizas
- Cooked Chicken
- Anaheim Chilies
- Green Chili Salsa
- 1/2 teaspoon salt
- Heavy Cream
- Corn Tortillas
- 2 tablespoons vegetable oil
- Monterey Jack Cheese
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Zubereitung von Swiss Enchiladas Enchiladas Suizas
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine cooked shredded chicken, drained green chilies, and salsa. Mix well.
- In a shallow dish, whisk together heavy cream and salt.
- Heat vegetable oil in a large skillet over medium-high heat.
- Briefly fry each corn tortilla (about 10-15 seconds per side) until slightly softened and pliable. Do not overcook.
- Immediately dip each fried tortilla into the cream mixture, coating both sides.
- Place a generous spoonful of the chicken mixture onto each tortilla and tightly roll it up.
- Arrange the enchiladas seam-down in an ungreased 9x13 inch baking dish.
- Pour any remaining cream mixture over the enchiladas. Sprinkle generously with shredded Monterey Jack cheese.
- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
11g
Fat
132g
Carbs
9g
