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Special occasions deserve to go with the perfect meal

Creamy Chicken and Cheese Enchiladas

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producto
  • 40 minutes

  • 20 minutes

  • Easy

  • 4

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Ingredients

For the tortillas:

2 cups P.A.N. Pre-cooked White Cornmeal

1 ¾ cups water

A pinch of salt

For the filling:

2 chicken breasts, cooked and shredded

1 cup cheddar cheese, grated

1 cup provolone cheese, grated

7 ounces cream cheese, softened

½ cup milk

1 teaspoon nutmeg

Salt and pepper to taste

3 tablespoons scallions, chopped

Preparation

For the tortillas:

  1. In a bowl, combine the water and salt. Gradually add the P.A.N. Pre-cooked White Cornmeal, kneading until thoroughly combined. Let the dough sit covered for 5-10 minutes. Add another tablespoon of water if the dough is tough.
  2. Divide the dough into equal-sized portions and shape into small balls. Put two thick sheets of plastic wrap on a tortilla press and place a portion of the dough onto the center of the press. Press down until you obtain a very thin disk.
  3. Pan fry in a skillet, griddle or pan on high for 45 seconds, flip and continue to cook for 50 seconds more. Cover with a dish cloth and let sit before serving.

To assemble the enchiladas:

  1. Preheat the oven to 355°F.
  2. Place a spoonful of the chicken onto the center of each tortilla and roll them into a cylinder. Line them up in a heat-resistant baking pan.
  3. In a pot, combine the milk and melt the cream cheese. Season with salt, pepper and nutmeg. Mix well.
  4. Pour the mixture over the tortillas and, lastly, add the cheddar and provolone cheese. Bake for 20 minutes or until the cheese is completely melted.

Garnish with the scallions and serve.

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