This is a recipe from one of the Indian reservations that I visited in the States, I change it a little but essentially this is perfect. Enjoy
CHICKEN ENCHILADAS with SOUR CREAM
12 TORTILLAS
2 cups cooked CHICKEN
1 pint SOUR CREAM
3 GREEN ONIONS, chopped
Shredded LETTICE
1/2 pound grated CHEESE
2 cups cooked CHICKEN
1 pint SOUR CREAM
3 GREEN ONIONS, chopped
Shredded LETTICE
1/2 pound grated CHEESE
SAUCE for ENCHILADAS
2 cups TOMATO PUREE or SAUCE
2 cups WATER
4 teaspoons DRIED ONIONS
2 BOUILLON CUBES
1 1/2 teaspoons SALT
1 teaspoon GARLIC POWDER
1 teaspoon OREGANO
Combine sauce ingredients and simmer about 5 minutes in pan large enough to hold a tortilla flat. Fry tortilla lightly in a little oil (I avoid this step personally!) Dip tortilla in sauce, remove and fill with cooked chicken or other filling, onions and lettuce. Roll up and put in casserole, seam down. Repeat until all tortillas are filled. Spoon additional sauce over top. Dollop with sour cream and cheese and heat in oven at 350 about 20 minutes (makes 6 servings). (If tomato sauce is used, omit salt.)
Combine sauce ingredients and simmer about 5 minutes in pan large enough to hold a tortilla flat. Fry tortilla lightly in a little oil (I avoid this step personally!) Dip tortilla in sauce, remove and fill with cooked chicken or other filling, onions and lettuce. Roll up and put in casserole, seam down. Repeat until all tortillas are filled. Spoon additional sauce over top. Dollop with sour cream and cheese and heat in oven at 350 about 20 minutes (makes 6 servings). (If tomato sauce is used, omit salt.)
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