| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | California | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 12 | 6-to 7-inch corn tortillas | |
| 3 | c | 1/3-inch pieces cooked |
| turkey or chicken | ||
| 10 | oz | Extra-sharp Cheddar, grated |
| about 3 cups | ||
| 1 | c | Finely chopped red onion |
| 1/3 | c | Finely chopped fresh |
| coriander plus coriander | ||
| sprigs for garnish | ||
| 2 | c | Red chili sauce -or- |
| 2 | 10-ounce enchilada sauce | |
| 2 | Avocados, preferably | |
| California for garnish | ||
| 3 | oz | about 15 dried New Mexican |
| red chilies stemmed and | ||
| seeded wear rubber | ||
| gloves | ||
| NOTE | ||
| 1 | Onion, halved | |
| 1 | Garlic clove | |
| 6 | c | Water |
| 87501 | T | el. 505-983-6080), el. 505-983-6080 |
INSTRUCTIONS
COOKING LIVE SHOW #CL8771 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTE: Dried NM chiles are available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, NM In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of the onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seams side down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350 degrees F oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas on heated plates, garnished with the avocado, peeled and diced, and the coriander sprigs. Yield: 4 to 6 servings RED CHILI SAUCE: In a large saucepan simmer the chilies, onion, and garlic in the water for 20 minutes. Transfer half the chilies, onion, and garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled. Yield: About 3 1/2 cups Posted to FOODWINE Digest 03 Dec 96 From: "Marie D. Pinho" <mpinho@EROLS.COM> Date: Tue, 3 Dec 1996 19:00:03 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 732
Calories From Fat: 460
Total Fat: 53.2g
Cholesterol: 0mg
Sodium: 431.1mg
Potassium: 1629.2mg
Carbohydrates: 63.3g
Fiber: 14.5g
Sugar: 5.1g
Protein: 9.7g