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ENCHILADAS DE SALSA PICANTE |
Traditional flavours of Mexico. Guaranteed to please
Ingredients
1 dozen corn or 6 flour tortillas
1/2 cup vegetable oil
2 1/2 cups shredded tasty cheese
3/4 cup chopped onion
2 cups cooked chopped chicken
1/4 cup sultanas
1/4 cup slivered almonds
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/2 cup chopped green onions
1/2 jar of BYRON BAY CHILLI COMPANY SALSA PICANTE
Procedure
FILLING: Combine 2 cups cheese, onion, chicken, sultanas and almonds in a bowl.
Set aside.
SAUCE: In a saucepan, melt butter and blend in flour with a whisk. Add chicken
broth and stir constantly until the mixture thickens. Stir in sour cream and SALSA PICANTE. Remove from the heat.
TORTILLAS: In frying pan, heat oil and cook corn tortillas one at a time for
15 seconds on each side. Cook just long enough to make them soft. To soften flour
tortillas, heat in the microwave wrapped in plastic or heat in a medium-hot oven
wrapped in foil.
ASSEMBLY: Place 1/4 cup of the filling down the center of each corn tortilla
or 1/2 cup for each flour tortilla. Roll the corn tortillas and place seam side
down in a baking dish. Flour tortillas should have the ends folded in and then
rolled. When all the tortillas have been filled, pour the sauce over the enchiladas.
Sprinkle the remaining 1/2 cups cheese and chopped green onions over the top.
Bake at 200 degrees for 25 minutes. Serve with additional SALSA PICANTE and sour
cream if desired.
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