Recipe - Enchiladas San Antonio

One half md Onion,grated
1 Clove garlic,crushed
1 Tablespoon,cooking oil
8 ounce Can tomato sauce
2 Cooked chicken
breasts,shredded
4 ounce Can green chiles

"The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971.
New York City. Packed full of South Texas Recipes the way I eat them. Feel
like chicken tonight?!

Tortillas Sour Creamyou found it!

Saute onion and garlic in cooking oil until onion is clear. Add tomato
sauce and simmer a few minutes. Set aside.

Prepare tortillastwo per servingas you do for soft tacos. On tortilla
place pieces of shredded chicken breast and some cut up green chiles. Roll
up and place folded side down on serving plate. Spoon hot tomato sauce over
enchiladas and top with sour cream.

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Soft tortilla | Preparation

In a small frying pan, immerse tortilla in onehalf inch of hot (but not
smoking) cooking oil for about thirty seconds, turning once and then
immediately removing to plate with food turner. Tortilla must not get crisp
but must remain pliable so that it can be easily rolled up.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini