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Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

A regular request for birthday dinners. Delicious the first night but leftovers are even better (if there are any). I clipped this recipe from the newspaper several years ago.

Ingredients Nutrition

Directions

  1. Saute onion in 2 T oil until soft.
  2. Add garlic, tomato puree, chilis and chicken. Season with salt and simmer 10 minutes.
  3. Dissolve bouillon cubes in hot cream.
  4. Fry tortillas in about 1/2 inch hot oil. Do not let them crisp as they are about to be rolled.
  5. Dip each tortilla in the cream and place into a 9 X 13 baking pan.
  6. Spoon a generous amount of the chicken mixture onto the tortilla and roll up.
  7. Fry, dip and stuff the remaining tortillas and arrange them in the pan.
  8. Pour remaining cream mixture over the rolled-up tortillas.
  9. Sprinkle the cheese on top.
  10. Bake at 350 for 30 minutes.
  11. Garnish with avacado slices.
Most Helpful

5 5

WOW!!! Were these ever deelish!! I wasn't too sure about dipping the tortillas in cream but the flavor was fabulous!! I made this just as instructed. Thanks for one more great recipe!

5 5

This is one outstanding recipe for enchiladas. I followed the recipe as written. I know I'll be using this again and again. Thanks for sharing. Made for PAC 2013.