Over-easy Green Chile Enchiladas

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables, Dairy, Eggs	Thai	Chicken &tu, Chiles	10	Servings

INGREDIENTS

2	T	Olive oil
1		Yellow onion, chopped
2		Cloves garlic, minced
1		Jalapeno pepper, chopped**
2		4 oz mild green chiles
		chopped
2		Tomatoes
		peeled/seeded/choppe
1/2	t	Cumin seeds, ground
1	t	Fresh cilantro, chopped
1	c	Cooked chicken or pork
		shredded
		Vegetable oil
10		Phony Tortillas, recipe
		included
1	c	Monterey jack cheese, grated
		Sour cream
		Shredded lettuce
1	c	Yellow cornmeal
1/2	t	Salt
1/2	c	Bread flour
1		Egg, lightly beaten
2	c	Water

INSTRUCTIONS

Preheat the oven to 350Â°F.  Heat the oil in a large skillet over
medium-low heat. Add the onion;  cook 2 minutes. Add the garlic and
jalapeno peppers; cook 3 minutes  longer. Stir in the mild peppers,
tomatoes, cumin, and cilantro.  Raise the heat to medium and cook,
stirring occasionally, 5 minutes.  Stir in the meat; cook 2 minutes.
Remove the skillet from the heat.  Heat 1 inch of vegetable oil in
another large ksillet over medium  heat. Carefully dip each tortilla
into the hot oil for a few seconds  only. Transfer the fried tortillas
to paper towels.*  Fill each tortilla with the meat mixture and roll
up. Place them in a  lightly greased baking dish. Sprinkle with the
cheese, and bake 10  minutes. Serve with sour cream and shredded
lettuce. Makes 10  enchiladas.  For Phony Tortillas: Combine the
cornmeal, salt, and flour in a large  bowl. Stir in the egg and water
until smooth.  Heat a lightly greased 6" nonstick skillet over medium
heat. Spoon  3-4 tbsp batter into the hot pan. Turn and twist
immediately to cover  the bottom of the pan. Cook 30 seconds, then flip
and cook the other  side. Do not brown the tortilla. Place the cooled
tortilla on a sheet  of paper towels. Continue the process, layering
the cooked tortillas  in paper towels, until all the batter is used up.
Makes about 20 tortillas.  Note: These tortillas may be stored for
several days in a plastic bag  in the refrigerator. * I did not make
the Phony Tortillas. I used  wheat tortillas that I had on hand. I did
not fry them, I used them  straight from the bag because they were
soft.  ** I added 1 thai bird chile to the chopped jalapeno in the
filling.  We know how jalapenos are these days - no heat at all.
Served with pink beans & tomatoes cooked with some cumin, coriander
and salt and pepper in the microwave on medium for 4 minutes.  Recipe
by: The Grains Cookbook by Bert Greene  Posted to CHILE-HEADS DIGEST by
RST G <synapse7@home.com> on Aug 03,  1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 238 Calories From Fat: 119 Total Fat: 13.5g Cholesterol: 41.3mg Sodium: 365.9mg Potassium: 237.7mg Carbohydrates: 22.2g Fiber: 2.5g Sugar: 2.7g Protein: 8.1g