Title: Chile Verde Enchiladas
Categories: Appetizer
Yield: 6 Servings
| 6 | | Green chiles, roasted; peele |
| 1/4 | ts | Salt |
| 1/8 | ts | Cayenne |
| 1/2 | md | Yellow onion |
| 1 | c | Sour cream |
| 1 | oz | Butter |
| 12 | | Corn tortillas |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Cooked chicken; chopped |
| 4 | oz | Cheddar cheese; cubed small |
| | | Scallions; minced |
| 3 | tb | Flour |
Recipe by: JHALAPI@WAYNEST1.BITNET Coarsely chop and combine the chiles and
the onion. Saute in the butter until the onion is translucent (about 3
minutes). Remove from the heat. Set aside. Bring the milk to a boil in a (2
1/2 Qt.) saucepan. Coarsely chop or cube the cheese in a blender or food
processor. Add the flour and 1/6 of the hot milk to the work bowl. Process
to a paste-like consistency. Add the remaining milk into the work bowl.
Process until smooth, pausing every so often to scrape the sides of the
work bowl. Return the mixture to the saucepan. Cook, stirring steadily,
over medium heat until smooth and thickened (about 1 minute). Add salt and
pepper. To assemble the enchiladas: heat about 1/2" of oil in a skillet
large enou to accommodate the tortillas. Preheat the oven to 350 degrees.
Heat the oil in the skillet to 300 degrees. Pass the tortillas, one at a
time, through the oil to soften and seal them. DO NOT ALLOW THEM TO BECOME
CRISP! Press between paper towels to drain. Fill each tortilla with 1 1/2
tablespoons each of chicken and the chile and onion mixture. Roll each
tortilla up. Place the tortillas, seam side down, in a baking dish large
enough to accommodate them. Cover. Bake about 10 minutes. Uncover. Top with
the sauce. Bake for another 8 minutes. Serve immediately garnished with
minced scallions