Public recipe with member extras
Camel Milk Chicken Enchiladas
Shredded chicken enchiladas topped with a camel milk cream sauce instead of a standard cheese sauce.
Poultry Mains · Weeknight Dinners · Crowd-Pleasing Casseroles
What you need
Ingredients
- 8 Corn Tortillas
- 2 cups Cooked Chicken, shredded
- 1 cup Shredded Cheese, divided
- 1 batch Camel Milk Béchamel (see Sauces chapter)
- 1/2 cup Green Chiles, diced
- Fresh Cilantro, to finish
Method
Instructions
- Preheat oven to 375°F. Prepare the camel milk béchamel and stir in the green chiles.
- Combine the shredded chicken with a third of the sauce and half the cheese.
- Fill and roll the tortillas with the chicken mixture, placing seam-side down in a baking dish.
- Pour the remaining sauce over the top and sprinkle with remaining cheese.
- Bake 20 to 25 minutes until bubbling, and finish with fresh cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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