Pollo En Crema
- Reviews 8
Ready In: 40 mins
Serves: 6
Yields: 12 enchiladas
Ingredients
- 12 corn tortillas
- 2 cups shredded monterey jack cheese
- 2 chicken breasts, cut into chunks
- 8 ounces cream cheese, softened
- 1⁄2 cup sour cream
- 1⁄2 cup milk
- 1 green pepper, seeded and cut into chunks
- 1 onion, diced
- 1 tablespoon butter
Directions
- Boil the chicken in water until cooked through, drain and set aside.
- Saute the onions in 1 Tbsp butter until softened.
- In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
- Add green peppers and chicken, cook until heated through.
- Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
- When all tortillas are filled, sprinkle cheese over the top.
- Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
- Serve with refried beans.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off