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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 3 |
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Directions: In small bowl, toss together cooked shredded chicken, scallions, and
almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat
oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
Saute until vegs. are soft. Stir in tomato paste, water, chili powder, salt
and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat
oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.
Dip a tortilla in hot sauce until partially saturated. Then place tortilla
in cass. dish; fill with 1/8 of chicken mixture, and top w/1 T sour cream;
roll into an enchilada. Place in dish seam side down. Repeat with remaining
tortillas. When casserole is filled, drizzle remaining sauce over top.
Sprinkle with cheese and top with olives. Bake for 15 mins. or until cheese
and sauce are hot and bubbling. Serve with additional sour cream and
chopped scallions on the side.
| Ingredients:
3 Cup(s) Chicken, cooked, shredded
1/2 Cup(s) Scallions, w/green, minced
1/2 Cup(s) Almonds, chopped, blanched
1/2 Teaspoon(s) Salt
3 Cup(s) Enchilada Chili Sauce
8 Fresh corn tortillas
3/4 Cup(s) Sour cream
1/2 Cup(s) Shredded Cheddar cheese
1/2 Cup(s) Sliced ripe olives
2 Tablespoon(s) Vegetable oil
2/3 Cup(s) Onion, chopped
1/4 Cup(s) Green bell pepper, chopped
1 Garlic clove, minced
1 Cup(s) Tomato paste
1 Cup(s) Water
1 Teaspoon(s) Chili powder
1/2 Teaspoon(s) Dried oregano |
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