| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, minced |
| 2 |
sm |
Yellow onions, chopped |
| 8 |
|
Fresh or canned tomatillos, finely chopped |
| 3 |
tb |
Peanut oil |
| 2 |
tb |
All-purpose flour |
| 1 3/4 |
c |
Chicken stock or use canned |
| 1 |
cn |
(7 oz) green chiles, chopped |
| 2 |
tb |
Salsa jalapena |
|
|
Salt to taste |
INSTRUCTIONS
In a medium saucepan, saute the garlic, onion, and tomatillos in the oil.
Stir in the flour and saute for a few minutes more. Add the chicken stock
and stir until smooth. Add the chiles and simmer 30 minutes. Add the salsa
jalapena and simmer 10 minutes more. Add salt to taste. Use to make
ENCHILADAS VERDE CON QUESO (Green Enchiladas with Cheese) See recipe in
this book. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
<howle@ebicom.net> on Apr 15, 1997
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