Chicken & green chile enchiladas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8-10 small flour tortillas each about 6\" in diameter | ||
| 1 | tablespoon | Salad oil |
| 1 | medium | Onion; thinly sliced |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dry oregano |
| 1 | Can (4 oz) diced green chile | |
| ½ | cup | Whipping cream |
| 3 | cups | Diced cooked chicken |
| 1 | small | Tomato; seeded and chopped |
| 2 | cups | (8 oz) shredded jack cheese |
| 1 | cup | (4 oz) shredded Cheddar |
| Sour cream (optional) | ||
| Sliced ripe olives-optional | ||
Directions
Stack tortillas, wrap in foil, and place in a 350F oven until heated through (about 15 minutes). [I have a gas stove and I heat each individual tortilla over the burner. Maybe half a minute on each side, making sure that you move the tortilla around so that it all gets warm and so that you don't get scorch spots.] Meanwhile, heat oil in a wide frying pan over medium heat. Add onion, cumin, and oregano; cook, stirring often, until onion is soft (about 10 minutes). Stir in chiles and cream. Boil over high heat, stirring often, until thickened (about 2 minutes). Add chicken and tomato; remove from heat and stir in 1 cup of the jack cheese.
Spoon an equal amount of chicken filling on each tortilla; roll up tortillas and place, seam sides down, in a single layer in a lightly greased 8- by 12-inch baking dish. Sprinkle with Cheddar cheese and remaining 1 cup jack cheese. Bake in a 425F oven until cheese is melted and enchiladas are heated through (12 to 15 minutes). Garnish with sour cream and olives, if desired.
Per serving: 892 calories, 56 g protein, 36 g carbohydrates, 59 g total fat, 206 mg cholesterol, 1,103 mg sodium.
[Obviously, this is one of those Killer Meals!] from Sunset Quick & Easy Cookbook posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 04-22-95