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Enchiladas de Pollo (Chicken Enchiladas) Recipe

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This recipe for Enchiladas de Pollo (Chicken Enchiladas), by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater
Added: Saturday, February 10, 2007


Lard or cooking oil
12 or more flour tortillas
2 Cups light cream
1 Cup very rich chicken bouillon
1/2 Cup chopped onion
2 Tb butter
3 cups chicken (cooked and then cut into 1 " pieces)
1 Cup Salsa Rapida de Chile (Recipe follows)
1 Cup sour cream
salt to taste
1 1/2 cups grated jack cheese

1/2 cup chopped onion
1 large garlic clove smashed
2 Tb lard or olive oil
1 Tb AP flour
1/4 cup chili powder
1/2 tsp dried oregano
1/4 tsp ground cuminseed
1 tsp salt
1 Cup tomato puree
1 Cup water or chicken bouillon

Cook onion and garlic in lard until wilted. Add flour, cook
for 1 minute, then add other ingredients. Simmer for 2
minutes. Makes about 2 cups.

Make filling by sautéing onion in butter and then adding
the remaining ingredients except the cheese.

Combine Cream and bouillon in a large bowl

Heat Lard and cook tortillas til just golden brown, then
dip into the cream/bouillon mix. Layer in the bottom of
a 9 X 12 baking dish. Add a layer of the chicken mix,
a layer of cheese then another layer of tortilla , just like
building a lasagna. End with a layer of tortillas.

Pour the remaining cream/bouillon mix over the top
carefully, giving it time to seep into the dish. Then spread
cheese over the top and bake in a preheated 350º F oven
until hot and the cheese has melted. About 25 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
We love this dish... Serve with some
of the reserved Salsa Rapida, and/or a jarred salsa.




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