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Monday, June 21, 2010

Chicken Enchiladas

Red Chili Sauce (recipe follows)
salad oil
1 (11 oz.) can tortillas ( Tortillas come in a can???)
1 c. light cream
2 chicken bouillon cubes

Filling:
Salad oil
1 onion, finely chopped
2 canned green chilies, finely chopped
1 clove garlic, crushed
1 (1 lb.) can tomato puree
2 c. chopped, cooked chicken
1/2 tsp. salt
dash of pepper
1/2 lb. Cheddar cheese, grated

Make Red Chili Sauce; keep warm. Heat oven to 350 degrees. Heat 1/2-inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain. In small saucepan, heat cream with bouillon cubes.

Make Filling: in 2 tablespoons hot oil in large skillet, saute onion until tender - about 5 minutes. add remaining ingredients, except cheese. Simmer, uncovered, 10 minutes. Dip each tortilla in cream mixture. Top each with heaping tablespoonful of 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.


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

Melt shortening in medium skillet. add rest of ingredients; stir until blended. gradually stir in 2 cups water. bring to boiling, stirring constantly... Reduce heat; simmer 10 minutes.

Shirley Mc Farlin

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