| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Smoked chicken; shredded, (turkey OK too) |
| 1 |
c |
Canned green chiles; chopped |
| 3 |
|
Pickled jalapenos; seeded, rinsed, minced |
| 1 |
c |
Green chile sauce; (homemade or canned if in a rush) |
| 1 1/2 |
c |
Heavy cream |
| 1 1/2 |
c |
Jack cheese; grated |
| 2 |
|
Corn tortillas |
| 1 |
pn |
Cilantro; (frsh coriander), if desired |
INSTRUCTIONS
Been meaning to throw this one up... smoke an extra chicken this weekend
and try this. I made this with an extra chicken (done using the "Chicken on
a Throne" recipe from Smoke & Spice) and LOVED it, "regular" chicken will
never do now for this dish:
Recommended: A cardiologist at the table, as this dish is RICH
Preheat oven to 350. Mince 1 cup chicken in food processor (this will help
hold filling together). In a bowl, mix with remaining chicken, green
chiles, jalapenos, and green chile sauce. Pour cream into a shallow bowl;
get tortillas ready to fry.
Heat 1 inch oil (preferred: Canola) in small skillet. When oil is medium
hot slide in 1 torilla, turn over with tongs. Leave in long enough to
soften, then remove, let oil drip off, dip well in cream, and put in a
baking dish.
Spoon filling off-center on the tortilla; roll it up, rolling away from
you, and turn, flap side down, into place. Repeat with other tortillas and
filling.
Drizzle remaining cream over pan of enchiladas, cover with cheese. Bake 15
to 20 minutes or until cheese melts. Sprinkle with cilantro if desired;
serve piping hot.
Posted to bbq-digest by "Karen Green" <<kg@wheelbase.com> on May 5, 1999,
converted by MM_Buster v2.0l.
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