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CHICKEN ENCHILADAS 1 onion, finely chopped 2 Tbsp. salad oil 2 c. canned green chilies, finely chopped 1 clove garlic, crushed 16 oz. can tomato sauce 2 c. cooked, chopped chicken 1/2 tsp. salt dash of pepper 1 c. light cream 2 chicken bouillon cubes 18 tortillas 1/2 lb. Cheddar cheese, shredded Saute onion in salad oil until tender, about 5 minutes. Add chiles, garlic, tomato sauce, chicken, salt and pepper. Simmer uncovered, 15 minutes. Heat cream and bouillon cubes until dissolved. Heat 1/2-inch salad oil in small skillet until very hot. Fry each tortilla a few seconds on each side. Blot oil off. Dip each tortilla in cream mixture. Top each tortilla with a large spoonful of chicken filling and roll up. Place rolled tortillas seam side down in greased shallow baking pan. Pour red chili sauce over tortillas; sprinkle with shredded cheese. Bake uncovered at 350 degrees for 15 minutes. Makes 14 to 18 tortil- las. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |