Enchiladas

articles Food & Cuisine Recipes

Karen Hursh Graber

Ingredients

  • 24 soft corn tortillas
  • 2 cups of shredded chicken
  • 1 white onion finely chopped
  • 1 1/2 cups of roughly grated Mexican cheese such as manchego (Monterey Jack, milk cheddar or mozzarella can be substituted)
  • 1 pint of sour cream
  • 1 cup of chili sauce (the same as you made for the chilaquiles)
  • mixed with 1 cup of chicken broth
  • peanut oil

How to Prepare

In addition to a rectangular dish, at least 2 1/2 inches deep (I use a Pyrex or stoneware dish) you will need the following:

  • 24 soft corn tortillas
  • 2 cups of shredded chicken
  • 1 white onion finely chopped
  • 1 1/2 cups of roughly grated Mexican cheese such as manchego
  • (Monterrey Jack, milk cheddar or mozzarella can be substituted)
  • 1 pint of sour cream
  • 1 cup of chili sauce (the same as you made for the chilaquiles)
  • mixed with 1 cup of chicken broth

Mix the chicken, onion and 1 cup of the cheese.

Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.

Dip individual tortillas into the chili/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.

Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish. Repeat this process with the remaining tortillas.

Mix the remaining chili/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Decorate with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.

I guarantee you this will have the most passionate Parisian swearing off crepes and heading south for the border down Mexico way. Ole!

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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