| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Essnce02 | 4 | servings |
INGREDIENTS
| 3 | tb | Oil; plus |
| 1/2 | c | Oil; divided |
| 1 | tb | Flour |
| 1/4 | c | New Mexican chili powder |
| 16 | oz | Chicken stock |
| 10 | oz | Tomato puree |
| 1 | ts | Dried oregano |
| 1/2 | ts | Ground cumin |
| Salt; to taste | ||
| 3 | c | Grated cheddar cheese |
| 2 | c | Cooked and shredded chicken |
| 1 | Onion; chopped | |
| 10 | Corn tortillas | |
| 1 | c | Sour cream; for garnish |
| 1/2 | c | Chopped scallions; for garnish |
INSTRUCTIONS
Preheat oven to 350 degrees. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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