Recipe - Chile Verde Con Carne

6 Green Chiles; Roasted,
Peeled & Seeded
One fourth teaspoon Salt
1/8 teaspoon Cayenne
One half md Yellow Onion
1 cup Sour Cream
1 ounce Butter
12 Corn Tortillas
1 One half cup Milk
1 One half cup Cooked Chicken; Chopped
4 ounce Cheddar Cheese; Cubed Small
Scallions; Minced
3 tablespoon Flour

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 One half 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 pastelike 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 enough 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 One half 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

Recipe by: JHALAPI@WAYNEST1.BITNET

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998