Name: Chicken Enchiladas with Spicy Corn Cream
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 tablespoons vegetable oil; 8 corn tortillas; 1 chicken breast; 1 tablespoon butter; 1 can can of cream of sweet corn; 1/2 cups cow's milk; 2 tablespoons chipotle chile powder; 1 teaspoon salt; 1 cup Manchego cheese, grated

Preparation

30 mins

15 mins

Low

Preheat the oven to 180°C (350°F). 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.

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