ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)
Make and share this Rotel Enchiladas Con Pollo (Chicken Enchiladas) recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
- Soften tortillas in oil and drain well on paper towels. Set aside.
- In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
- Dissolve bouillon in milk in microwave.
- Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
- Pour milk mixture over all. Top with monterey jack.
- Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
- Top with dollops of sour cream to serve and jalapeno slices.
Nutrition Facts : Calories 581.4, Fat 40.8, SaturatedFat 17.6, Cholesterol 87.7, Sodium 952, Carbohydrate 25.1, Fiber 2.5, Sugar 1.3, Protein 29.7
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)
Make and share this Enchiladas De Pollo (Chicken Enchiladas) recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 1h35m
Yield 2 enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Preheat oven to 375°.
- Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
- To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
- To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
- Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
Nutrition Facts : Calories 475.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 96.4, Sodium 640.3, Carbohydrate 42.9, Fiber 5.7, Sugar 12.6, Protein 46.4
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