Chicken Enchilada Bakeenchiladas ----SAUCE---- 0.50 cup onions, chopped 2.00 tablespoon butter 2.00 tablespoon flour 1.50 cup water 0.50 tablespoon stock, chicken, powdered 4.00 oz cream, sour ----ENCHILADAS---- 1.00 cup chicken, cooked; chopped 1.00 cup cheese, cheddar, shredded 0.50 can green chilies; drained 1.00 oz pimientos, sliced 0.25 teaspoon chili powder 6.00 large tortillas, flour 0.25 cup cheese, cheddar, shredded Sauce: Cook onion in butter until tender. Stir in flour, water and bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove from heat; stir in sour cream. Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce to soften; fill each with equal portions of chicken mixture and roll up. Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over enchiladas. Sprinkle with cheese and parsley. Bake 25 minutes, or until bubbly. Serve with additional sour cream, if desired. Sylvia's comments: I've never tried making enchiladas before, and was surprised and delighted at how easy they were. The sauce was blah and didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm going to make it again, substituting some other sauces for this one. Also, I left this sitting in the fridge two days before baking it, with no negative result except it took longer than 25 minutes to get it hot. Source: Quick & Delicious Casserole Delights by Johna Blinn, downloaded from the GEnie F&W RT, CASSROLE.TXT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
