For the enchiladas:
2 spoonfuls of olive oil
2 chicken breasts
2 cups of grated manchego cheese
150 g of cream cheese
8 corn tortillas
For the sauce:
¼ cup chicken broth (50 mL)
1 cup of sour cream (200 mL)
One chili (optional)
400 g of tomatoes
1 clove of garlic
How to prepare cream cheese Chicken Enchiladas:
Put a pan with water and slightly of salt. Boil the chicken breasts until they’re completely cooked. once they are cold, shred, and put aside.
Prepare the sauce. Cut the tomatoes in half and do an equivalent with the peppers. Heat a pan with water and cook the tomatoes with the chilies until the tomatoes are completely cooked.
Grind the tomatoes, the chilies, the onion, the garlic, some sprigs of coriander, the soured cream, and therefore the chicken stock for the sauce.
Heat a saucepan with a trickle of oil. When it’s hot, lower the warmth to low and fry the sauce for a quarter-hour. Add a pinch of salt and a pinch of pepper.
It also can be convenient to feature a slightly of sugar, to catch up on the acidity of the tomatoes.
Set the sauce aside.
Heat a frypan with a touch of oil. Fry the tortillas on each side for one minute and drain.
Place the tortillas on a baking tray, fill with cheese and chicken. Dip within the sauce and canopy with the cheese. Grill for five minutes within the oven and serve hot.
This delicious recipe will please all types of guests. Prepare it, serve it freshly grilled, and you’ll have a guaranteed success.