1. Section meat and mix lightly with cream cheese. 2. Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas. 3. Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste. 4. Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs. 5. Cover enchiladas with cream mixture and slices of Gruyere. 6. Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate. 7. Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
