Chicken Enchiladas 4
- 1 whole cooked chicken, salted
- 2 or 3 dozen corn tortillas
- Monterey jack cheese (or your preference)
- 1 can green chiles
- 1 can cream of chicken or mushroom soup (optional)
- 6 dry hot red chiles (New Mexican style)
- 2 tablespoons flour
- 1 (8 ounce) can tomato sauce
- Enchiladas: Shred chicken and mix with green chiles. To skillet add small amount
of oil and heat to medium. Dip tortillas into hot oil for a few
seconds until softened and will not break when bending. Put small
amount of chicken mixture into tortilla and roll up. You could also
add some cheese into tortilla if desired. I think Cheddar would
work well. Line a 9 x 13-inch pan with filled tortillas and ladle
chile sauce over. Sprinkle grated Monterey cheese over and bake
in 350 degree F oven until cheese is melted. Top with sliced scallions.
Optional: pour diluted soup over.
- Enchilada Sauce: Boil chiles until soft with 2 or 3 cups water about 10 minutes or
until chilies are soft. Put cooked chiles in blender with about
1 cup of the liquid and blend until smooth. Strain out seeds at
this point if desired.
- In a preheated cast iron skillet on medium heat, brown the flour.
Keep stirring with a wooden spoon until fairly brown. Add blended
chile sauce to skillet stirring until mixed well and add tomato
sauce and salt. If you want more sauce add more water from the cooked
chiles and continue to cook until desired consistency.
- Use to top enchiladas or any dish you wish.
Posted by swm56 at Recipe Goldmine April 30, 2001.