Sofía Padilla Castro

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Sofía Padilla Castro

Enchilada-zagna

Name: Enchilada-zagna
Prep time: 55 min
Cook time: 55 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 chicken breasts, cooked and cut into small pieces, divided use; 1 can red sauce, for enchiladas; 1 container sour cream; 1 can evaporated milk; 2 cups cheddar cheese, grated; 1 can green pepper, no draining; 1 package corn tortilla, 7 inches

10 mins

45 mins

Half

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Sofía Padilla Castro

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This recipe is a delicious dish of enchiladas to enjoy as breakfast, lunch, or even as a main dish at lunchtime. It is ideal for any time of day. Enjoy also with salsa, rice or beans.

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Ingredients

10 portions

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2 chicken breasts, cooked and cut into small pieces, divided use
1 can red sauce, for enchiladas
1 container sour cream
1 can evaporated milk
2 cups cheddar cheese, grated
1 can green pepper, no draining
1 package corn tortilla, 7 inches

Preparation

Preheat the oven to 350ºF.

Grease a 13 x 9 inch baking sheet.

Combine the enchilada sauce and the half cream in a medium bowl.

Combine the evaporated milk, cheese and chilies in a medium skillet.

Cook over medium-high heat, mixing frequently, until the cheese melts and the mixture is smooth.

Spread 1 cup of enchilada mixture on the bottom of the baking sheet.

Top with 4 tortillas, 1 cup of enchilada sauce mix, 1 1/2 cups of chicken, 1 cup of cheese sauce; add another layer repeating the steps one more time, starting with the tortillas.

Cover with the remaining tortillas, the mixture of the enchilada sauce and the cheese.

Cover with aluminum foil.

Bake for 40 minutes. Uncover and let stand for 10 minutes before serving.