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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Servings: 4
Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt
if stock is salted.
Preheat oven to 350 degrees. Wrap tortillas tightly in foil and
place in preheated oven for 15 minutes to soften. While tortillas are
warming, cook onion an dgarlic, covered, over low heat until soft,
adding a little water or stock if necessary to prevent scorching. Add
chicken and cook over medium heat, stiffing frequently until chicken
is cooked, about 5 minutes. Add tomato puree, chilies and salt and
mix well. Simmer, uncovered for 10 minutes.
While chicken mixture is simmering, combine stock and dry milk powder
in saucepan and mix thoroughly. Slowly heat to simmer, stirring
frequently. Dip each tortilla in milk sauce. Divide chicken filling,
spooning 1/4 cup mixture down the center of each tortilla.
Roll each tortilla around filling and place, seam side down, in glass
baking dish that has been sprayed with non-stick vegetable coating.
Pour milk sauce over top and bake in 350 degree oven for 20 minutes.
Remove from oven and sprinkle grated cheese evenly over top. Return
to oven for another 5 minutes until cheese is melted.
To serve, place each enchilada on a plate and garnish with fresh
cilantro if desired. This recipe may also be made in individual au
gratin dishes.
Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg
Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90
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