Chicken enchiladas (lf)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions -- chopped |
| 1 | Garlic clove -- minced | |
| 16 | ounces | Tomatoes |
| 1 | tablespoon | Cornstarch |
| 4 | ounces | Green chilies -- diced |
| 8 | ounces | Tomato sauce |
| ½ | teaspoon | Cumin |
| 2 | cups | Chicken; cooked -- diced |
| ⅓ | cup | Yogurt, lowfat -- plain |
| ¼ | cup | Parsley, fresh -- chopped |
| 8 | 6\" corn tortillas | |
| ⅓ | cup | Sharp cheddar -- grated |
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: | ||
Directions
Place onion and garlic in a microwave-safe bowl. Cover tightly. Micro on 100% power 1½ min. Drain tomatoes, reserving liquid. Stir cornstarch into tomato juice until dissolved; stir into onion mixture. Cut up tomatoes. Stir cut up tomatoes, chilies, tomato sauce and cumin into onion mixture. Micro on high 4-5 min. or until sauce bubbles and is slightly thickened, stirring every minute during cooking. Set aside. IN a med. bowl, combine chicken, yogurt, and parsley. Wrap tortillas in paper towels. Micro on high 1 min. to soften. Spread about ¼ C. chicken mixture across lower ⅓ of each tortilla; roll up. Place rolled tortillas, seam side down, in an 11x7 inch mw-safe dish. Pour tomato-chili sauce over tortillas. MW on high 4-6 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until cheese is melted.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking