Sofía Padilla Castro

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Sofía Padilla Castro

American Style Enchiladas

Name: American Style Enchiladas
Prep time: 65 min
Cook time: 65 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2/3 cups onion, chopped; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups chicken soup; 1 cup green chile, chopped; 1 clove garlic, chopped; 3/4 teaspoons salt; 1 pinch ground cumin; 12 corn tortillas; 1 cup Chihuahua cheese, grated; 1 cup cheddar cheese, grated; 2 cups chicken breasts, cooked and shredded; 1 cup cream; 1/4 cups spring onion, chopped; 1/2 cups green olive; 2 cups cherry tomato

45 mins

20 mins

Half

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Sofía Padilla Castro

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This recipe is a delicious dish of enchiadas American style for you to prepare as breakfast, lunch, dinner or even dinner for your whole family. Add sauce and serve with rice or beans and tortilla chips.

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Ingredients

6 portions

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Preparation

To prepare the green sauce: melt the butter in a saucepan over medium heat.

Acitrona the onion. Add the flour, add the broth, then the chilies, garlic, salt and cumin.

Cook over low heat for 5 minutes so that flavors are incorporated. Reserve. Preheat the oven to 175 ° C.

In a pan, lightly fry the tortillas in a little oil, taking care not to harden.

Mix the cheeses and reserve 1/2 cup to put on the enchiladas.

Dip the tortillas in green sauce (one by one). Put 2 tablespoons of chicken and 2 tablespoons of cheese in the center of each tortilla, roll and place in a refactarium.

Once you have finished placing the enchiladas in the refractory, bathe with more green sauce and cover evenly with cream.

Sprinkle with remaining cheese and chamomile onion.

Bake uncovered for 20 minutes. Serve immediately and garnish with olives and cherry tomatoes. Add more sauce.