| 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 |
pk |
Spinach, frozen |
| 2 |
cn |
Condensed cream of chicken soup |
| 4 |
|
Green onions, minced |
| 8 |
oz |
Ortega whole green chiles, drained and chopped |
| 1/4 |
ts |
Salt |
| 1 |
pt |
Sour cream |
| 1 1/2 |
c |
Grated cheese |
INSTRUCTIONS
ENCHILADAS
GREEN SAUCE
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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