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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Ingredients4 portions
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.
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