Chicken Enchiladas Verdes MexGrocer
Published in: MexGrocer
Sour Cream-Chile Sauce:
1 pint sour cream
1 can cream of chicken soup
1 1/2 cup Salsa Verde para Enchiladas
1 ounce can diced green chiles
Enchiladas:
2 bunch green onions -- chopped
4 cup Chihuahua or Jack cheese -- shredded
18 corn tortillas
2 lbs boneless chicken breasts -- cooked and shredded or cubed.
1 additional cup of Salsa Verde
To make sauce, combine sour cream, chicken soup, Salsa Verde and green
chiles in a medium sized bowl and stir well. Set aside. Heat oil in
skillet until a drop of water sizzles when placed in the pan. Fry a
tortilla lightly on both sides so it is still pliable. Using tongs,
remove it from the pan and drain on paper towels. Lay it inside a 9 x 14
pan. Place a tablespoon of sauce on each dipped tortilla. Top with
chicken, cheese and onions. Roll and place seam down in pan. When all
tortillas are filled, mix left over sauce with additional cup of Salsa
Verde. Pour over enchiladas. Top with remaining cheese and onions. Bake
at 300 degrees for twenty minutes or until cheese is melted.
Recipe Notes
After my son Derek was born, a friend of mine brought this dish over to
us for dinner one night. I loved it and immediately called to ask her
where she'd gotten the recipe. Amazingly enough, she'd had these
enchiladas with a tangy green sauce at a fancy restaurant in Cancun. She,
like my mother and me before her, had begged the recipe off her waiter
and brought it home with her to add to her repertory. Since she shared it
with me, I can now share it with you and you too can enjoy these
enchiladas with a true resort flair. Makes twelve and takes about an hour
to prepare.
http://www.terrypogue.com/Terry
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