| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
|
4 |
To 6 |
INGREDIENTS
| 12 |
|
Soft Corn Tortillas |
| 2 |
|
Or 3 Tbs. Vegetable Oil |
| 1/2 |
lb |
Cheddar Cheese; grated, (up to 1) |
| 4 |
oz |
Chopped Green Chilies |
| 4 |
|
Green Onions; chopped, (include 2 or 3 inches of the stem) (up to 6) |
| 1 |
cn |
(8-oz.) Cream of Chicken Soup |
| 8 |
oz |
Sour Cream |
INSTRUCTIONS
Pre-heat oven to 350-F degrees and prepare a 9-inch by 13-inch baking
dish.
Soft fry the corn tortillas in a heavy skillet with the warmed
vegetable oil over medium-high heat, draining the tortillas of excess
oil on paper towels as you go.
Place a portion of the cheese in each corn tortilla and roll them up;
fasten with a toothpick and reserve.
In a medium saucepan over high heat, combine the green chilies, green
onions, and cream of chicken soup. When warmed through and bubbly,
pour a bit of the sauce in the bottom of your baking dish and place
the reserved cheese tortillas on top of the sauce. When all the
tortillas are in the baking pan, cover them with the remaining sauce.
Try to place the tortillas in the baking dish with the toothpick
point up for easy removal before serving.
Sprinkle the top of the enchiladas with the remaining cheese and bake
for about 20 to 30 minutes or until sauce is bubbling. Serve
tortillas with a dab of sour cream and a sprinkling of chopped green
onions, if desired.
Kitchen Staff Tip: To prepare a fantastic Enchilada Sauce from
scratch, simply melt 2 tablespoons of butter in a small saucepan.
Blend 1 tablespoon of flour with one cup water and whisk it into the
butter with 2 tablespoons of chili powder. Simmer for 3 to 5 minutes
and pour it over your favorite enchilada recipe before baking, or
serve warm on the side.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 1, 1999, converted by MM_Buster
v2.0l.
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