| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 2 |
cn |
Green chilis |
| 1 |
|
Garlic clove; minced |
| 1 |
cn |
Tomatoes; 28 |
| 2 |
c |
Onion;chopped salt |
| 1/2 |
ts |
Oregano |
| 3 |
c |
Chicken;shredded, cooked |
| 2 |
c |
Sour cream |
| 2 |
c |
Cheddar cheddar;grated |
| 1/3 |
c |
Cooking oil |
| 15 |
|
Tortillas, corn |
INSTRUCTIONS
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies,
then saute with minced garlic in oil. Drain and break up tomatoes. Reserve
1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato
liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from
skillet and set aside. Combine chicken with sour cream, cheese and
remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become
limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll
up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
Pour chili sauce over enchiladas. Bake at 250F degrees until heated through
about 20 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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