jueves, 3 de junio de 2010
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Swiss Enchiladas´recipy
Necessary ingredients in this recipe:
Chicken Breast: 2
Media Cream: 210 g
Chile Pepper: 1
Swiss Cheese: 5 very thin slices
Queso Chihuahua: 125 g
Taco shells: 16
Chicken Broth: 1 / 8 cup
Onion: 1 / 4
Garlic: 1 clove
Salt: to taste
Pepper: to taste
Oil: enough to fry
Butter: enough to grease
Swiss Enchiladas How to prepare: Boil the chicken with salt, onion and garlic. Flake salt and pepper. Blend the cream, chili, Swiss cheese (leave some strips for garnish) and the chicken broth. Transfer the tortilla to the hot oil to soften, put the shredded chicken and roll as a flute. Grease with butter and arrange the enchiladas refractory. Cover them with gas. Grate the cheese enchiladas and sprinkle chihuahua. Garnish with strips of Swiss cheese and bake until it melts.
Chicken Breast: 2
Media Cream: 210 g
Chile Pepper: 1
Swiss Cheese: 5 very thin slices
Queso Chihuahua: 125 g
Taco shells: 16
Chicken Broth: 1 / 8 cup
Onion: 1 / 4
Garlic: 1 clove
Salt: to taste
Pepper: to taste
Oil: enough to fry
Butter: enough to grease
Swiss Enchiladas How to prepare: Boil the chicken with salt, onion and garlic. Flake salt and pepper. Blend the cream, chili, Swiss cheese (leave some strips for garnish) and the chicken broth. Transfer the tortilla to the hot oil to soften, put the shredded chicken and roll as a flute. Grease with butter and arrange the enchiladas refractory. Cover them with gas. Grate the cheese enchiladas and sprinkle chihuahua. Garnish with strips of Swiss cheese and bake until it melts.
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