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6

Enchiladas de Pollo with Cream of Elote Picosita

30 min
15 min
Easy
4.75
|
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These delicious enchiladas are ideal for breakfast or a meal with the family. They are very creamy and have a spicy touch of corn cream with chipotle peppers that make them very different from any enchilada. Try them!
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Ingredients

4 servings
  • 4 spoonfuls of oil
  • 8 Corn tortillas
  • 1 chicken breast
  • 1 tablespoon of Butter
  • 1 can of cream of corn Campbell's ®
  • 1/2 Cup of milk
  • 2 spoonfuls of chipotle chili powder
  • 1 teaspoonful of Salt
  • 1 Cup of Manchego cheese grated

    Preparation

    Preheat the oven to 180 ° C.
    In a pan heat the oil over medium heat. Fry the corn tortillas for a minute until they soften, but do not brown. Drain on absorbent paper.
    Arrange the enchiladas, fill the tortillas with the chicken, close them and if necessary secure with a toothpick. Place them in a refractory oven and reserve.
    For the sauce, in a pot melt the butter and add the cream of Campbell's® corn and milk, let it boil and add the chipotles, mix and season.
    Wash the enchiladas with the sauce and the cheese. Bake for 15 minutes or until the cheese melts and serves.

    PRESENTATION

    It is served with refried beans.

    TIPS

    Use the chili of your choice.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    486
    kcal
    24%
    Carbohydrates
    16.6
    g
    5.5%
    Proteins
    25.3
    g
    51%
    Lipids
    34.3
    g
    53%
    Fiber
    1.9
    g
    3.8%
    Sugar
    3.5
    g
    3.9%
    Cholesterol
    84.6
    mg
    28%
    Esha
    Rate this Tip.
    Ratings (4)
    Edgar Garcia
    07/12/2017 15:29:05
    la latra de elote campbels de que medida
    Sue Espíndola
    04/10/2017 11:39:04
    ¿Se puede sustituir con otro tipo de queso?
    Monica Carbajal
    08/09/2017 00:37:51
    Delicious 👌
    Alondra Orozco
    21/07/2017 11:17:17
    Muy ricas!

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