| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Chicken, Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Homemade Enchilada Sauce, see recipe |
| 4 |
|
Boned and skinned chicken breast halves, ground |
| 2 |
tb |
Olive oil |
| 1 1/2 |
ts |
Worcestershire sauce |
| 2 |
ts |
Cumin |
| 1/2 |
c |
Peanut oil |
|
|
Chopped scallions |
|
|
Chopped jalapeno pepper |
|
|
Corn tortillas |
INSTRUCTIONS
Make Enchilada Sauce according to recipe. Saute in large, heavy skillet
over high heat the olive oil, chicken, worcestershire sauce and cumin. Cook
just until chicken loses its pink color; remove immediately from skillet.
In small skillet heat peanut oil. Cook tortillas one at a time for about 5
seconds on each side, just until softened. As each tortilla is done drain
it briefly, dip it in enchilada sauce and fill with 3 tbsp of chicken
filling, chopped scallions, jalapenos. Roll up and place seam down in a
shallow baking dish lightly coated with sauce. When all the enchiladas are
in the dish, pour a little sauce over them, add some grated cheese and
broil to melt cheese. Serve on a bed of lettuce and top each serving with
sour cream and salsa verde.
Per serving: 2012 Calories; 167g Fat (74% calories from fat); 103g Protein;
29g Carbohydrate; 208mg Cholesterol; 2707mg Sodium
Recipe by: Alan Gold Posted to TNT - Prodigy's Recipe Exchange Newsletter
by <ebburtis@ix.netcom.com> on Jul 7, 97
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