Green enchiladas - pork or chicken
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | smalls | Tortillas |
| 1 | Chicken breast, cooked and cut in small strips OR-- | |
| ½ | cup | Pork, cut in small strips |
| 18 | Green tomatoes | |
| 3 | smalls | Green chilies |
| ½ | pint | Sour cream |
| 1 | Coriander sprig | |
| 1 | cup | Grated aged cheese (Cheddar) |
| 1 | clove | Garlic |
Directions
DIRECTIONS
Peel and wash tomatoes; cook with chilies in a small amount of water.
Grind tomatoes, onion, garlic and coriander.
Pour into saucepan with about 2 tablespoons of hot oil and let boil until thickened. Add broth from meat and salt. Dip tortillas in hot oil for 1 minute and then into sauce. Fold tortillas in half with few pieces of meat and place in baking dish. Pour remaining green sauce over and spread with sour cream. Sprinkle with grated cheese and bit of chopped onion. Keep hot in low oven until serving time.
To vary, use 4 or 5 red tomatoes.
"Talk About Good" Published by the Junior League of Lafayette, LA Submitted by Mrs. John Clendenen, Jr. Converted by MMCONV vers. 1⅖