| 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
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