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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop
chilies, then saute with minced garlic in oil. Drain and break up
tomatoes. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano
and reserved tomato liquid. Simmer, uncovered until thick, about 30
minutes. Remove sauce from skillet and set aside. Combine chicken
with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip
tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side,
seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over
enchiladas. Bake at 250F degrees until heated through about 20
minutes. SOURCE: Celebrity Chefs by Ruby Jeanne Caldwell
Ingredients:
2 Tablespoon(s) Cooking oil
1/2 Teaspoon(s) Oregano
2 Can(s) Green chilis
3 Cup(s) Chicken;shredded, cooked
1 Can(s) Tomatoes; 28
2 Cup(s) Cheddar cheddar;grated
2 Cup(s) Onion;chopped
1/3 Cup(s) Cooking oil salt
15 Tortillas, corn
1 Garlic clove; minced
2 Cup(s) Sour cream |
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