Chile verde enchiladas
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Chile verde enchiladas
  Appetizers    Poultry    Chiles  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43259. Report a problem with this recipe.
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      Title: Chile verde enchiladas
 Categories: Appetizers, Poultry, Posted
      Yield: 6 Servings
      6    Green Chiles; Roasted,
           -Peeled & Seeded
    1/4 ts Salt
    1/8 ts Cayenne
    1/2 md Yellow Onion
      1 c  Sour Cream
      1 oz Butter
     12    Corn Tortillas
  1 1/2 c  Milk
  1 1/2 c  Cooked Chicken; Chopped
      4 oz Cheddar Cheese; Cubed Small
           Scallions; Minced
      3 tb Flour
  Coarsely chop and combine the chiles and the onion. Saute in the
  butter until the onion is translucent (about 3 minutes). Remove from
  the heat. Set aside. Bring the milk to a boil in a (2 1/2 Qt.)
  saucepan. Coarsely chop or cube the cheese in a blender or food
  processor. Add the flour and 1/6 of the hot milk to the work bowl.
  Process to a paste-like consistency. Add the remaining milk into the
  work bowl. Process until smooth, pausing every so often to scrape the
  sides of the work bowl. Return the mixture to the saucepan. Cook,
  stirring steadily, over medium heat until smooth and thickened (about
  1 minute). Add salt and pepper. To assemble the enchiladas: heat
  about 1/2" of oil in a skillet large enough to accommodate the
  tortillas. Preheat the oven to 350 degrees. Heat the oil in the
  skillet to 300 degrees. Pass the tortillas, one at a time, through
  the oil to soften and seal them. DO NOT ALLOW THEM TO BECOME CRISP!
  Press between paper towels to drain. Fill each tortilla with 1 1/2
  tablespoons each of chicken and the chile and onion mixture. Roll
  each tortilla up. Place the tortillas, seam side down, in a baking
  dish large enough to accommodate them. Cover. Bake about 10 minutes.
  Uncover. Top with the sauce. Bake for another 8 minutes. Serve
  immediately garnished with minced scallions

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Recipe ID 43259 (Apr 03, 2005)

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