Enchilada De Pollo Recipe
Chihuahua Cheese, Jalapeno Cream Sauce, Salsa Roja, and Served with Rice
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Ingredients
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Enchilada Filling and Sauce
Method
Preparation
- 1
Make the Jalapeno Cream Sauce
In a saucepan over medium heat, add vegetable oil and sauté the chopped jalapenos until softened. Stir in sour cream and heavy cream, simmer for 5 minutes. Remove from heat and set aside.
- 2
Prepare the Enchiladas
Preheat your oven to 375°F (190°C). In a large bowl, combine shredded chicken and half of the Chihuahua cheese. Take a tortilla, fill it with the chicken mixture, roll it up, and place in a baking dish seam side down.
- 3
Assemble the Dish
Once all tortillas are filled and placed in the baking dish, pour the Jalapeno Cream Sauce over the top. Then pour Salsa Roja over the sauce and sprinkle the remaining Chihuahua cheese on top.
- 4
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 5
Serve
Serve the enchiladas hot with a side of cooked rice.
