Pastel Azteca – Layered Chicken enchiladas

Name: Pastel Azteca – Layered Chicken enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Ingredients: 1 Roasted chicken meat torn into strips; 12 Corn tortillas; 3 tbsp Canola oil; 1 cup Mölli Morelos Cooking Sauce; 1 cup Chicken broth; 1 lb Whole-milk mozzarella cheese cut into strips; 1 cup Whipping cream

www.bigoven.com

Your recipes

Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 40 minutes

Servings: 4

Author : mollisauces

contains white meat nut free contains cheese

Pastel Azteca – Layered Chicken enchiladas

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

• Preheat oven to 450 F degrees. Mix Morelos Cooking sauce and chicken broth in a large saucepan. Cover and bring mixture to a boil. Reduce heat; simmer for 5 minutes. Remove from heat and season to taste with salt. • Meanwhile, heat oil in a large saucepan over medium heat. Dip one tortilla at a time on the hot oil for 10 seconds. Remove and place over paper towels. • Overlap 6 tortillas in a rectangular or oval baking dish. Top tortillas with the chicken strips and half of the mozzarella strips. Pour half of the Morelos mixture evenly over. Top with remaining tortillas and mozzarella. Pour the rest of the sauce, then whipping cream. Bake until bubbling, about 20 minutes. Serve and enjoy!