| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chili |
1 |
Servings |
INGREDIENTS
|
|
Green Enchiladas – Pork |
|
|
or |
|
|
Chicken |
INSTRUCTIONS
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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