Chile verde enchiladas

Yield: 6 Servings

Measure Ingredient
6 \N Green chiles, roasted; peele
¼ teaspoon Salt
⅛ teaspoon Cayenne
½ medium Yellow onion
1 cup Sour cream
1 ounce Butter
12 \N Corn tortillas
1½ cup Milk
1½ cup Cooked chicken; chopped
4 ounces Cheddar cheese; cubed small
\N \N Scallions; minced
3 tablespoons Flour

Recipe by: JHALAPI@... 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 (2½ Qt.) saucepan. Coarsely chop or cube the cheese in a blender or food processor. Add the flour and ⅙ 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 ½" of oil in a skillet large enou 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 ½ 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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