[CH] Dinner Last Thursday - Chicken Enchiladas
RisaG (radiorlg@yahoo.com)
Tue, 28 May 2002 19:26:05 -0700 (PDT)
These were our dinner on Thursday. They came out
terrific. We both loved them.
* Exported from MasterCook *
Chicken Enchiladas
Recipe By : adapted from Deep In the Heart
Serving Size : 2 Preparation Time :0:00
Categories : Cheese
Chiles
Main Dish
Poultry
Soy
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
6 corn tortillas
Filling:
1 cup Monterey jack cheese --
shredded
1 cooked chicken breast half --
shredded
Sauce:
2 tbsp unsalted butter
1 sm onion -- finely minced
1 tbsp all-purpose flour
1 cup chicken broth
2 oz silken tofu -- soft style
4 oz low-fat sour cream
2 oz chopped green chiles -- 1/2-4
oz can
Preheat oven to 350°F. Wrap tortillas in tin foil.
Place in oven for 10 minutes to soften.
For sauce:
Meanwhile, melt butter in large skillet over medium
heat. Saute onion until tender. Add flour, stirring
until smooth. Cook for 1 minute, stirring constantly.
Add broth; cook, stirring constantly, over medium heat
until sauce is thick. Stir in sour cream and chiles.
Place in a bowl and mix in the tofu. Using a stick
blender*, puree until smooth.
Remove tortilla package from oven. Place a tortilla on
work surface. Place 1 tbsp cheese and some of the
chicken inside each tortilla. Roll up and place,
seam-side-down, in a 8x8 baking dish.
Pour sauce over enchiladas. Bake, in 350°F oven, for
30 minutes until completely heated through and cheese
is bubbly.
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NOTES : From Deep in the Heart. The Jr. League of
Dallas, TX - reprinted in Amerca's Best Recipe, a
Hometown Collection, 1988., Oxmoor Press.
RisaG
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