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Enchiladas Recipe

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This recipe for Enchiladas is from 7th Grade Health & Cultural Sharing Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 9 corn tortillas
• 2 chicken breasts, boiled and shredded in strips
• Ό cup of fresh chopped cilantro
• 2 cups of mole poblano
• 1 small or half a medium onion, sliced
• 1 cup of grated manchego cheese or crumbled queso fresco
• 1 can of beans
• ½ cup of chicken broth
Directions:
Directions:
Preheat the oven at 250°. In a medium sized heavy gauge pot, melt the mole in ½ a cup of chicken broth on medium flame until it starts to boil. Stuff each tortilla with the chicken and roll them. Place the stuffed tortillas, seam down, in a baking dish that has been slightly oiled (brush with olive oil or use spray). Cover the tortillas with the mole and sprinkle the cheese and the cilantro. Bake the enchiladas for 15 minutes or until the cheese is melted. Remove from the oven and garnish with the onion and beans to serve.
Personal Notes:
Personal Notes:
My mom always makes this since it’s easier for her to make it.

 

 

 

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