These delicious enchiladas are perfect for breakfast or a family meal. They are very creamy and have a spicy touch from the corn cream with chipotle peppers that makes them very different from any other enchilada. Give them a try!
In a skillet, heat the oil over medium heat. Fry the corn tortillas for one minute until they soften but do not brown. Drain on paper towels.
Assemble the enchiladas by filling the tortillas with the chicken, closing them, and securing with a toothpick if necessary. Place them in a baking dish and set aside.
For the sauce, in a small pot, melt the butter and add Campbell’s® corn cream and milk, let it come to a boil and add the chipotles, mix and season.
Pour the sauce and cheese over the enchiladas. Bake for 15 minutes or until the cheese melts and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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