| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | 4 | To 6 | ||
INGREDIENTS
| 12 | Soft Corn Tortillas | |
| 2 | Or 3 Tbs. Vegetable Oil | |
| 1/2 | lb | Cheddar Cheese; grated, (up to 1) |
| 4 | oz | Chopped Green Chilies |
| 4 | Green Onions; chopped, (include 2 or 3 inches of the stem) (up to 6) | |
| 1 | cn | (8-oz.) Cream of Chicken Soup |
| 8 | oz | Sour Cream |
INSTRUCTIONS
Pre-heat oven to 350-F degrees and prepare a 9-inch by 13-inch baking dish. Soft fry the corn tortillas in a heavy skillet with the warmed vegetable oil over medium-high heat, draining the tortillas of excess oil on paper towels as you go. Place a portion of the cheese in each corn tortilla and roll them up; fasten with a toothpick and reserve. In a medium saucepan over high heat, combine the green chilies, green onions, and cream of chicken soup. When warmed through and bubbly, pour a bit of the sauce in the bottom of your baking dish and place the reserved cheese tortillas on top of the sauce. When all the tortillas are in the baking pan, cover them with the remaining sauce. Try to place the tortillas in the baking dish with the toothpick point up for easy removal before serving. Sprinkle the top of the enchiladas with the remaining cheese and bake for about 20 to 30 minutes or until sauce is bubbling. Serve tortillas with a dab of sour cream and a sprinkling of chopped green onions, if desired. Kitchen Staff Tip: To prepare a fantastic Enchilada Sauce from scratch, simply melt 2 tablespoons of butter in a small saucepan. Blend 1 tablespoon of flour with one cup water and whisk it into the butter with 2 tablespoons of chili powder. Simmer for 3 to 5 minutes and pour it over your favorite enchilada recipe before baking, or serve warm on the side. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on May 1, 1999, converted by MM_Buster v2.0l.
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