Chicken Enchiladas
Source of Recipe
Ranch and Penthouse
Recipe Link: ranchandpenthouse.bravepages.com/recipes/recipes.html List of Ingredients
2 T. butter
2/3 cup chopped Spanish onion
2 T. all-purpose flour
1 1/2 cups chicken broth
1 cup chopped green chile peppers
1 clove garlic minced
3/4 t. salt
1 dash ground cumin
12 (8 inch) corn tortillas
Canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
2 cups shredded cooked chicken breast
1 cup heavy cream
1/4 cup chopped green onion
1/2 cup sliced green olives
1 pint cherry tomatoes
SUPPLIES:
Measuring cup
Measuring spoons
Skillet
Pot
Mixing bowl
Baking dish
Recipe
Melt butter in saucepan over medium heat
Saute the onion until soft
Stir in the flour
Add the broth
Add the chiles, garlic, salt and cumin
Simmer about 15 minutes to blend flavors
Set aside
Lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll
Combine the cheeses and keep 1/2 cup aside for topping
Dip each tortilla in butter mixture (both sides.)
Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each
Roll and place seam side down in a baking dish
After all the rolled tortillas are in the dish, spoon additional butter mixture over them
Cover evenly with heavy cream
Sprinkle with remaining 1/2 cup cheese mixture and green onions
Bake uncovered for 20 minutes at 350 degrees
Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side
Serves 6
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