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Enchiladas de Pollo with Cream of Elote Picosita

30 mins
15 mins
Low
4.875
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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!
Learn more about Kiwilimón

Ingredients

4 portions
  • 4 tablespoons oil
  • 8 corn tortillas
  • 1 chicken breast
  • 1 tablespoon butter
  • 1 can cream of sweet corn, Campbell's ®
  • 1/2 cups milk
  • 2 tablespoons chipotle chili powder
  • 1 teaspoon salt
  • 1 cup 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
254.8
kcal
12.74%
Carbohydrate, by difference
9.5
g
3.17%
Protein
17.8
g
35.6%
Total lipid (fat)
16.7
g
25.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (8)
Judith Pared
09/06/2021 06:34:00
Excelente.
Iris Ochoa
05/02/2020 08:01:32
Las he hecho y deliciosas 😋
Eloy A Quintanilla
17/12/2019 10:17:23
Deliciosa
Susana Zambrano Alejandro
12/09/2019 11:32:40
Muy ricas
Edgar Garcia
07/12/2017 15:29:05
la latra de elote campbels de que medida
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