Chicken Enchilada
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| hi, |
| here is a recipe for chicken enchiladas that i came up with after having |
| them at one of our favorite restaurants. it uses green chiles but no |
| tomatoes. it's one of my family's favorites. |
| |
| chicken enchiladas |
| |
| (makes about 10 enchiladas) |
| |
| | one whole chicken, boiled, skinned, boned, and meat shredded |
| 1 | family sized can (or 2 regular sized cans) cream of chicken soup |
| | about 1 to 1 1/2 cups of milk |
| 2 small | cans of chopped green chilies |
| 1 Tbsp | ground cumin |
| 8 oz. | of shredded cheese (monterey jack, cheddar, or mix of both) |
| package | of 10 flour tortillas |
| |
| preheat oven to 325 degrees. |
| place the shredded chicken in a bowl. in a saucepan, combine soup, |
| green chilies, and cumin. warm slowly on med. low heat; do not let it |
| boil. add only enough milk to make a thick, smooth sauce, and remove |
| from heat. add a little of the sauce to the chicken and mix it in well. |
| the chicken should only be moist. spray non-stick in a 13x9 pan and |
| spoon a little of the sauce in the bottom, just to barely coat. take |
| one tortilla, spoon about 1/3 cup of the chicken in the middle of the |
| tortilla, and roll it up. place it seam-side down in the pan and repeat |
| with the remaining tortillas and filling. pour the remaining sauce over |
| the enchiladas and sprinkle the shredded cheese on top. bake for about |
| 25 - 30 minutes or until the cheese is melted and bubbly. |
| |
| *if you want less of a "chili" flavor, use a little less cumin. |
| |
| i wanted to say "thanks" for a wonderful newsgroup, too. i really enjoy |
| reading the recipes and have found many that i have added to my recipe |
| file for future menus. |
| |
| linda lewis |
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| (ID: 11405) Mirror: rec.food.recipes: Mon, Aug 4, 2003 |