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CHICKEN ENCHILADAS salad oil 1 doz. tortillas 1 c. light cream 2 chicken bouillon cubes Filling: salad oil 1 onion, finely chopped 2 cans green chiles, finely chopped 1 clove garlic, crushed 1 can (1 lb.) tomato puree 2 c. chopped, cooked chicken 1/2 tsp. salt dash of pepper 1/2 lb. Cheddar cheese, grated Red Chili Sauce: 2 Tbsp. shortening 3 to 4 Tbsp. chili powder 2 Tbsp. flour 3/4 tsp. salt 1/2 tsp. garlic salt pinch of oregano pinch of cumin Make Red Chili Sauce: Melt shortening in medium skil- let. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes. Keep warm. Heat 1/2-inch salad oil in small skillet until very hot. Use 1 dozen tortillas. Fry one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain. In saucepan, heat cream with bouillon cubes to dissolve. Make filling: In 2 tablespoons hot oil in large skil- let, saute onion until tender, about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered 10 minutes. Heat oven to 350 degrees. Dip each tortilla in cream. Top each with filling; roll up. Place seam side down in greased 3 quart shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake uncovered 15 minutes. 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. |