Uploaded April 2018 | Updated September 2026, 1 day ago
I tried fishing but I failed. It’s near freezing and two inches of rain in one day caused the lake to be too muddy. But if I can’t fish with you, how about if I share one of my favorite recipes of all time? Chicken enchiladas! Click on SHOW MORE for the recipe.
ENCHILADAS CON POLLO
INGREDIENTS
1 small to medium onion, chopped (8 oz.)
2 TBS vegetable oil
3 TBS tomato puree
1 teas. garlic paste or chopped garlic
1 4 oz. can diced green chilies
2 12.5 oz cans of chunked chicken (I used white and dark meat)
½ tsp salt
2 cups heavy cream (16 oz)
2 chicken bullion cubes or 2 teas. of chicken base
1 cup sour cream (8 oz)
4 oz. cream cheese (½ brick)
6 to 8 low-carb flour tortillas
2 to 3 TBS vegetable oil for frying
6 ounces Monterey Jack cheese, shredded
Salsa of your choice or guacamole
PREPARATION
In a large skillet sauté onion in oil until soft and translucent.
Add tomato puree, garlic, chilies, chicken and salt.
Add ½ cup sour cream and ½ cup heavy cream.
Simmer for 8 to 10 minutes on low heat. Set aside.
Heat remaining cream, sour cream and cream cheese with the chicken base or bouillon cubes. Whisk well, bring to a simmer. Set aside.
Grease a 9 x 13 inch baking dish with cooking spray, set aside. Preheat oven to 350 degrees.
Place 3 Tbsp of chicken filling on each tortilla and roll up. Arrange in baking dish seam-side down.
Pour cream sauce mixture over the top of the enchiladas.
Top with shredded cheese, cover the baking dish with foil and bake for 20 minutes in a 350 degree oven. Remove foil and return to the oven for another 6 or 7 minutes.
Serve with salsa, or guacamole.
Background music is “Old Mexico Sunset” purchased from audioblocks.com.
I tried fishing but I failed. It’s near freezing and two inches of rain in one day caused the lake to be too muddy. But if I can’t fish with you, how about if I share one of my favorite recipes of all time? Chicken enchiladas! Click on SHOW MORE for the recipe.
ENCHILADAS CON POLLO
INGREDIENTS
1 small to medium onion, chopped (8 oz.)
2 TBS vegetable oil
3 TBS tomato puree
1 teas. garlic paste or chopped garlic
1 4 oz. can diced green chilies
2 12.5 oz cans of chunked chicken (I used white and dark meat)
½ tsp salt
2 cups heavy cream (16 oz)
2 chicken bullion cubes or 2 teas. of chicken base
1 cup sour cream (8 oz)
4 oz. cream cheese (½ brick)
6 to 8 low-carb flour tortillas
2 to 3 TBS vegetable oil for frying
6 ounces Monterey Jack cheese, shredded
Salsa of your choice or guacamole
PREPARATION
In a large skillet sauté onion in oil until soft and translucent.
Add tomato puree, garlic, chilies, chicken and salt.
Add ½ cup sour cream and ½ cup heavy cream.
Simmer for 8 to 10 minutes on low heat. Set aside.
Heat remaining cream, sour cream and cream cheese with the chicken base or bouillon cubes. Whisk well, bring to a simmer. Set aside.
Grease a 9 x 13 inch baking dish with cooking spray, set aside. Preheat oven to 350 degrees.
Place 3 Tbsp of chicken filling on each tortilla and roll up. Arrange in baking dish seam-side down.
Pour cream sauce mixture over the top of the enchiladas.
Top with shredded cheese, cover the baking dish with foil and bake for 20 minutes in a 350 degree oven. Remove foil and return to the oven for another 6 or 7 minutes.
Serve with salsa, or guacamole.
Background music is “Old Mexico Sunset” purchased from audioblocks.com.
