| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 24 |
|
Tortillas |
| 1 |
c |
Cooking oil |
|
|
Cheese, Montery Jack |
|
|
Cheddar or any that will |
|
|
melt smoothly grated |
|
|
Onions, chopped |
| 1 |
|
Chicken, stew |
| 1 |
|
Spinach, frozen |
| 2 |
|
Condensed cream of chicken |
|
|
soup |
| 4 |
|
Green onions, minced |
| 8 |
oz |
Ortega whole green chiles |
|
|
drained and chopped |
| 1/4 |
t |
Salt |
| 1 |
pt |
Sour cream |
| 1 1/2 |
c |
Grated cheese |
INSTRUCTIONS
ENCHILADAS Dip each tortilla in very hot oil, just long enough to
soften. Generously spread each tortilla with cheese and onion and some
chicken and roll up. (Toothpicks are sometimes necessary for holding).
Place in shallow baking dish, side by side. Cover with Green Sauce.
GREEN SAUCE Cook spinach in about 1-1/2 cups water. Add soup, green
onions, chiles and salt. Put through blender. (Do not taste, as sauce
will be awfully hot.) Add sour cream and mix well. Pour over
enchiladas. Sprinkle with grated cheese, cover and bake at 350 degrees
for about 30 minutes. (Any extra sauce makes a zesty salad dressing
for tossed greens.) Makes 24 enchiladas. NOTES : My sister, Linda,
made this for a family pre-Christmas lunch on Dec. 22, 1996. It was
very tasty. The original recipe does not call for chicken. She
told me she cooked a chicken and put some in each enchilada. She had
some chicken left. This dish does NOT freeze well. Posted to Digest
eat-lf.v096.n256 Recipe by: Houston Junior League Cookbook, 1968
From: Lou Parris <lbparris@earthlink.net> Date: Thu, 26 Dec 1996
00:44:50 -0600
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