| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Mexican, Poultry, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 12 |
|
Corn tortillas |
| 4 |
c |
Green chile sauce |
| 3 |
c |
Minced, cooked chicken |
| 1 |
lb |
Jack cheese, grated |
| 1/4 |
c |
Minced onion, (optional) |
| 16 |
oz |
Sour cream |
|
|
Salt to taste |
| 1/4 |
c |
Olive oil |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
Minced onion (optional) |
| 1 |
tb |
Flour |
| 1 |
c |
Water |
| 1 |
c |
Chopped green chiles |
|
|
Salt to taste |
INSTRUCTIONS
GREEN CHILE SAUCE
To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy
saucepan. Blend in flour with a wooden spoon. Add water and green chile and
mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5
minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in
oil, drain on paper towels and keep warm. Mix one cup chile sauce with the
chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place
in a baking dish, cover enchiladas with grated cheese and add onion if
desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for
about 20 minutes. Smother with sour cream and return to oven for 10 minutes
or until all is hot. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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