Chicken Enchiladasenchiladas 3.00 tablespoon oil; plus 0.50 cup oil; divided 1.00 tablespoon flour 0.25 cup new mexican chili powder 16.00 oz chicken stock 10.00 oz tomato puree 1.00 teaspoon dried oregano 0.50 teaspoon ground cumin 1 salt; to taste 3.00 cup grated cheddar cheese 2.00 cup cooked and shredded chicken 1.00 onion; chopped 10.00 corn tortillas 1.00 cup sour cream; for garnish 0.50 cup chopped scallions; for garnish Preheat oven to 350 degrees. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. |
