| Ingrédient |
Quantité |
Calories |
| Oignons |
100g |
40kcal |
| Crème à fouetter |
240g |
816kcal |
| Bouillon de poulet |
240g |
641kcal |
| Ail |
6g |
9kcal |
| Huile végétale |
15g |
133kcal |
| Feuilles de coriandre fraiches |
10g |
2kcal |
| Poivre noir |
1g |
3kcal |
| Sel de mer |
2g |
0kcal |
| Tortillas, prêtes à cuire ou à frire, maïs, sans sel ajouté |
240g |
533kcal |
| Poulet, grillée ou frie, poitrine, viande et peau, cuit, frit, pâte à frire |
225g |
585kcal |
| Mozzarella râpée, partiellement écrémée |
200g |
608kcal |
Recipe Instructions:
Ingredients:
• 8 corn tortillas
• 2 cups cooked and shredded chicken
• 2 cups shredded Monterey Jack or mozzarella cheese
• 1 cup heavy cream
• 1 cup chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking dish with vegetable oil.
2. In a skillet, heat vegetable oil over medium heat. Add chopped onion and garlic. Cook until softened, about 3-4 minutes.
3. Stir in shredded chicken and season with salt and pepper. Cook for another 2-3 minutes until heated through.
4. In a separate saucepan, combine heavy cream and chicken broth. Heat until warmed through.
5. Dip each corn tortilla in the warm cream mixture to soften. Fill with a spoonful of chicken mixture and a sprinkle of shredded cheese.
6. Roll up each tortilla and place seam-side down in the prepared baking dish.
7. Pour the remaining cream mixture over the enchiladas. Top with the remaining shredded cheese.
8. Bake for 20-25 minutes, or until cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.
