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Old 10-14-2004, 08:44 PM   #1
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Join Date: Oct 2004
Posts: 66
Chicken Enchiladas

Chicken Enchiladas

1 CUP CHOPPED ONION
1/2 CUP CHOPPED GREEN PEPPER
2 TABLESPOON BUTTER
2 CUPS CHOPPED CHICKEN OR TURKEY
1 4-OUNCE CAN GREEN CHILE PEPPERS, RINSED, SEEDED, & CHOPPED
3 TABLESPOON BUTTER
1/4 CUP FLOUR
1 TEASPOON GROUND CORIANDER
3/4 TEASPOON SALT
2 1/2 CUPS CHICKEN BROTH
1 CUP SOUR CREAM
1 1/2 CUPS SHREDDED MONTEREY JACK CHEESE (6 OUNCES) or cubed for sauce
12 TORTILLAS calls for 6-inch / you can use whatever size.......

OPTIONAL.......................................... ..........................................
I USUALLY PUT IN A BIT OF SALANTRA
SOMETIMES I PUT IN RICE
SOMETIMES I PUT IN CELERY (cooked w/ onions)
I MELT THE CHEESE BEFORE ADDING THE SOUR CREAM

IN A LARGE SAUCEPAN COOK ONION & GREEN PEPPER IN THE 2 TBLS OF BUTTER TILL TENDER. COMBINE ONION MIXTURE IN A BOWL WITH CHOPPED CHICKEN & GREEN CHILI PEPPERS; SET ASIDE.

FOR SAUCE, IN THE SAME SAUCEPAN MELT 3 TBLS BUTTER. STIR IN FLOUR, CORIANDER, & SALT. STIR IN CHICKEN BROTH ALL AT ONCE; COOK & STIR TILL THICKENED & BUBBLY. COOK 1 TO 2 MINUTES MORE. REMOVE FROM HEAT; STIR IN SOUR CREAM & 1/2 CUP OF THE CHEESE. STIR 1/2 CUP OF SAUCE INTO CHICKEN MIXTURE. DIP EACH TORTILLA INTO REMAINING SAUCE TO SOFTEN; FILL EACH WITH ABOUT 1/4 CUP OF CHICKEN MIXTURE. ROLL UP. ARRANGE ROLLS IN A 13 X 9 X 2 INCH BAKING DISH; POUR REMAINING SAUCE OVER. SPRINKLE WITH REMAINING CHEESE. BAKE, UNCOVERED, IN A 350* OVEN ABOUT 25 MINUTES OR TILL BUBBLY. SERVES 6

ENJOY :) :) :)....................

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