Ingredientes para Chicken Chile Enchiladas
- 1 1/2 lbs boneless skinless chicken breasts
- 1 medium onion
- 2 cloves garlic
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (4 ounce) can diced green chiles, drained
- 12 corn tortillas
- 1 cup chicken broth
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Como fazer Chicken Chile Enchiladas
- Cook 1.5 lbs boneless, skinless chicken breasts in a pot of water until cooked through (about 20 minutes).
- Remove chicken from broth and reserve 1 cup of broth. Shred chicken and set aside.
- Finely chop 1 medium onion and 2 cloves of garlic.
- In a medium bowl, combine 1 cup sour cream, 1/2 cup grated onion, and 1/4 cup grated garlic.
- Add 1/4 cup of reserved chicken broth to the sour cream mixture to thin it slightly.
- Heat 1/4 cup vegetable oil in a large skillet over medium heat. Soften 12 corn tortillas one at a time for 10-15 seconds per side, until pliable. Remove and drain on paper towels.
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 4oz (113g) can diced green chilis (drained), and 1 cup of shredded cheddar cheese.
- Fill each tortilla with the chicken mixture and roll up tightly.
- Place enchiladas seam-down in a 9x13 inch baking dish.
- Pour the sour cream mixture evenly over the enchiladas.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- Refrigerate for at least 8 hours (or overnight).
- Bake for 30-40 minutes, or until heated through and cheese is bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
6g
Fat
113g
Carbs
9g
