| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Corn oil |
| 3/4 |
lb |
Mushrooms; sliced |
| 1 |
cn |
Enchilada sauce; (10-ounce) |
| 8 |
|
Flour tortilla; (8-inch) |
| 1/2 |
c |
Low-fat sour cream |
| 2 |
c |
Diced cooked chicken |
| 1 |
cn |
Diced mild green chilies; (7-ounce) |
| 2 |
c |
Grated sharp cheddar cheese |
INSTRUCTIONS
Preheat oven to 350F. Brush 13 x 9 x 2-inch glass baking dish with
oil. Heat 2 tablespoons oil in heavy large skillet over high heat.
Add mushrooms and saute until golden, about 10 minutes.
Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce.
Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream
across center of tortilla. Mound 1/4 cup chicken over. Top with 3
tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar
cheese. Fold bottom half of tortilla over filling and roll up to
enclose completely. Place enchilada in prepared dish seam side down.
Repeat dipping and filling with remaining tortillas, sour cream,
chicken, mushrooms, chilies and cheddar cheese. Spoon remaining
enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover
enchiladas and let stand at room temperature.)
Bake until enchiladas are heated through, about 30 minutes.
Serves 4.
Bon Appetit March 1993
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