Text 14506, 73 rader
Skriven 2011-08-09 18:43:53 av Dave Drum (1:18/200.0)
Ärende: TVFN 008
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Enchiladas
 Categories: Latino, Poultry, Sauces, Chilies
      Yield: 8 servings
 
      3 tb Vegetable oil
  1 1/2 lb Chicken meat
           Salt & pepper
      2 ts Cumin powder
      2 ts Garlic powder
      1 ts Mexican Spice Blend
      1    Red onion; chopped
      2 cl Garlic; minced
      1 c  Frozen corn; thawed
      5    Canned whole green chilies;
           - seeded, coarse chopped
      4    Canned chipotle chilies;
           - seeded, minced
     28 oz Can stewed tomatoes
    1/2 ts All-purpose flour
     16    Corn tortillas
  1 1/2 c  Enchilada sauce; canned
      1 c  Shredded Cheddar & Jack
           - cheeses
 
  Garnish: chopped cilantro leaves, chopped scallions, sour
  cream, chopped tomatoes
  
  Coat large saute pan with oil. Season chicken with salt and
  pepper. Brown chicken over medium heat, allow 7 minutes each
  side or until no longer pink. Sprinkle chicken with cumin,
  garlic powder and Mexican spices before turning. Remove
  chicken to a platter, allow to cool.
  
  Saute onion and garlic in chicken drippings until tender.
  Add corn and chilies. Stir well to combine. Add canned
  tomatoes, saute 1 minute.
  
  Pull chicken breasts apart by hand into shredded strips.
  Add shredded chicken to saute pan, combine with vegetables.
  Dust the mixture with flour to help set.
  
  Microwave tortillas on high for 30 seconds. This softens
  them and makes them more pliable. Coat the bottom of 2 (13
  by 9-inch) pans with a ladle of enchilada sauce. Using a
  large shallow bowl, dip each tortilla in enchilada sauce
  to lightly coat. Spoon 1/4 cup chicken mixture in each
  tortilla. Fold over filling, place 8 enchiladas in each
  pan with seam side down. Top with remaining enchilada
  sauce and cheese.
  
  Bake for 15 minutes in a preheated 350 degree F oven until
  cheese melts. Garnish with cilantro, scallion, sour cream
  and chopped tomatoes before serving.
  
  Serve with Spanish rice and beans.
  
  Recipe courtesy Tyler Florence
  
  Yield: 16 enchiladas, 8 servings
  
  Copyright 2006 Television Food Network
  
  MM Format by Dave Drum; 12 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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