Coarsely chop and combine the chiles and the onion. Saute in the butter
until the onion is translucent (about 3 minutes). Remove from the heat. Set
aside. Bring the milk to a boil in a (2 1/2 Qt.) saucepan. Coarsely chop or
cube the cheese in a blender or food processor. Add the flour and 1/6 of
the hot milk to the work bowl. Process to a paste-like consistency. Add the
remaining milk into the work bowl. Process until smooth, pausing every so
often to scrape the sides of the work bowl. Return the mixture to the
saucepan. Cook, stirring steadily, over medium heat until smooth and
thickened (about 1 minute). Add salt and pepper. To assemble the
enchiladas: heat about 1/2" of oil in a skillet large enough to accommodate
the tortillas. Preheat the oven to 350 degrees. Heat the oil in the skillet
to 300 degrees. Pass the tortillas, one at a time, through the oil to
soften and seal them. DO NOT ALLOW THEM TO BECOME CRISP! Press between
paper towels to drain. Fill each tortilla with 1 1/2 tablespoons each of
chicken and the chile and onion mixture. Roll each tortilla up. Place the
tortillas, seam side down, in a baking dish large enough to accommodate
them. Cover. Bake about 10 minutes. Uncover. Top with the sauce. Bake for
another 8 minutes. Serve immediately garnished with minced scallions
Recipe by: JHALAPI@WAYNEST1.BITNET
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998
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