| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts (bone-in or boneless) |
| 6 |
|
Roasted green chilis (chopped) |
| 1/2 |
lg |
Yellow onion |
|
|
Salt & pepper to taste |
| 1 |
c |
Chicken broth |
|
|
Grated cheese (I like by-color cheese like cojack or chedderella) |
|
|
Las Palmas enchilata sauce (this is the brand she prefers) |
|
|
Corn tortillas (not sure how many – probably about a dozen) |
|
|
Oil |
|
|
Green onions |
INSTRUCTIONS
From: Don't forget the avocados <DDAWSON@HOP.QGRAPH.COM>
Date: Fri, 2 Aug 1996 06:25:07 -0500
Boil chicken breasts, debone and set aside. Meanwhile, roast the green
chilis under the broiler or on the barbeque grill until skin begins to
separate from the meat of the chili. Peel and dice roasted chili and put
into separate pan. Add the onion, salt, pepper and chicken broth. Simmer
for 15-20 minutes. Remove from heat. Break apart chicken into large
bite-sized chunks and keep separate. Next, heat a small amount of oil in a
frying pan large enough to hold a corn tortilla. Fry corn tortilla for 10
seconds and then add chili-onion-chicken-broth mixture and some chunks of
chicken. Add some grated cheese. Allow enough room to roll tortilla until
it overlaps by 1/4-1/2 inch. Put in 9x13 pan with tortilla "overlap" on the
bottom. Continue frying and filling tortillas until 9x13 pan is full. Bring
enchilada sause to boil and pour over the top of prepared enchiladas. Top
with grated cheese and green onions. Bake at 350 uncovered until the cheese
is melted and bubbley. This tastes awesome with margaritas!!! Enjoy!!!!!
Note: I give full credit for this recipe to my sister-in-law, Cathy.
EAT-L Digest 1 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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