Green Chile Enchiladas
* Exported from MasterCook *
Recipe By : Grains Cookbook by Bert Greene
Serving Size : 10 Preparation Time :0:00
Categories : Chicken &Turkey Chilies
Amount Measure Ingredient, Preparation Method
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2 tablespoons olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoons canned jalapeno peppers, chopped
2 (4 oz.) cans mild green chilies, chopped
2 tomatoes, peeled/seeded/chopped
1/2 teaspoon cumin seeds, ground
1 teaspoon fresh cilantro, chopped
1 cup cooked chicken or pork, shredded
Vegetable oil
10 Phony Tortillas (recipe below)
1 cup Monterey jack cheese, grated
Sour cream
Shredded lettuce
Phony Tortillas
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup bread flour
1 egg, lightly beaten
2 cups water
Preheat oven to 350°F.
Heat oil in a large skillet over medium-low heat.
Add onion; cook 2 minutes.
Add garlic and jalapeno peppers; cook 3 minutes longer.
Stir in mild peppers, tomatoes, cumin, and cilantro.
Raise heat to medium and cook, stirring occasionally, 5 minutes.
Stir in meat; cook 2 minutes.
Remove skillet from heat.
Heat 1 inch of vegetable oil in another large skillet over medium heat.
Carefully dip each tortilla into hot oil for a few seconds only.
Transfer fried tortillas to paper towels.
Fill each tortilla with meat mixture and roll up.
Place tortillas in a lightly greased baking dish.
Sprinkle with cheese, and bake 10 minutes.
Serve with sour cream and shredded lettuce.
Makes 10 enchiladas.