Recipe - Chicken Enchiladas (Lf)

1 cup Onions chopped
1 Garlic clove minced
16 ounce Tomatoes
1 tablespoon Cornstarch
4 ounce Green chilies minced
8 ounce Tomato sauce
One half teaspoon Cumin
2 cup Chicken; cooked minced
1/3 cup Yogurt, lowfat plain
One fourth cup Parsley, fresh chopped
8 6" corn tortillas
1/3 cup Sharp cheddar grated

Place onion and garlic in a microwavesafe bowl. Cover tightly. Micro on
100% power 1 One half min. Drain tomatoes, reserving liquid. Stir cornstarch
into tomato juice until dissolved; stir into onion mixture. Cut up
tomatoes. Stir cut up tomatoes, chilies, tomato sauce and cumin into onion
mixture. Micro on high 45 min. or until sauce bubbles and is slightly
thickened, stirring every minute during cooking. Set aside. IN a med. bowl,
combine chicken, yogurt, and parsley. Wrap tortillas in paper towels. Micro
on high 1 min. to soften. Spread about One fourth C. chicken mixture across lower
1/3 of each tortilla; roll up. Place rolled tortillas, seam side down, in
an 11x7 inch mwsafe dish. Pour tomatochili sauce over tortillas. MW on
high 46 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until
cheese is melted.

Recipe By :

From: Terri Woltmon
Date: 041594 (20:09) Number: 208 From Ned's Opus Date:
041594 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip