| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili |
1 |
Servings |
INGREDIENTS
|
|
-Green Enchiladas – Pork or Chicken |
INSTRUCTIONS
20 small tortillas 1 cooked chicken breast OR 1 1/2 c. pork, cut in small
strips 1 1/2 doz. green tomatoes 3 small green chilies 1/2 pt. sour cream 1
sprig coriander 1 c. grated aged cheese (cheddar) 1 clove garlic
Peel and wash tomatoes; cook with chilies in a small amount of water.
Grind tomatoes, onion, garlic and coriander.
Pour into saucepan with about 2 tablespoons of hot oil and let boil until
thickened. Add broth from meat and salt. Dip tortillas in hot oil for 1
minute and then into sauce. Fold tortillas in half with few pieces of meat
and place in baking dish. Pour remaining green sauce over and spread with
sour cream. Sprinkle with grated cheese and bit of chopped onion. Keep hot
in low oven until serving time. To vary, use 4 or 5 red tomatoes.
"Talk About Good" Published by the Junior League of Lafayette, LA
Submitted by Mrs. John Clendenen, Jr. Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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