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Full Online Book HomeLearning KitchenMexican And Hispanic - Enchiladas - Tomato Enchilada Bake
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Mexican And Hispanic - Enchiladas -  Tomato Enchilada Bake Post by :globe Category :Learning Kitchen Author :Unknown Date :March 2012 Read :707

Click below to download : Mexican And Hispanic - Enchiladas - Tomato Enchilada Bake (Format : PDF)

Mexican And Hispanic - Enchiladas - Tomato Enchilada Bake

3 cups cooked chicken meat
1 cup sour cream
1 (14.5 ounce) can diced tomatoes or 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce
1/2 cup salsa
2 teaspoons chili powder, or more
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives, drained
8 (8 inch) flour or corn tortillas


In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.

In a medium saucepan combine tomato sauce, salsa, 2
teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Lightly brown tortillas before baking - can heat briefly in dry pan over medium, around 10 seconds per side.

Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly. Makes 4 servings.
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1/2 pkg. light cream cheese1 Tablespoon water3/4 tsp. ground cuminSalt and Pepper to taste4 cups cooked turkey or chicken, skinned and diced 1/4 cup chopped pecans toasted12 (6 inch) flour tortillas1 (10 3/4 oz.) can reduced sodium condensed cream of chicken soup1 (8 oz.) carton reduced calorie diary sour cream1 cup milk1 or 2 Tbls. pickled jalepenos, finely chopped1/2 cup shredded chedar cheeseSnipped cilantro or parselychopped tomato and green sweet pepper In a small skillet cook onion, covered, in a small amount of water til tender; drain. For enchiladas, spray a 13x9x2 inch baking dish. In a small mixing bowl stir
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1 Tbsp. butter 4 oz. crabmeat 1 flour tortilla 1/2 c. tomatillo sauce 2 Tbsp. guacamole 1/4 c. sour cream Sauce: 4 lb. tomatillos 2 lb. bell pepper 1 lb. onions 3 jalapenos 1 1/4 c. water 1/4 c. sugar 2 tsp. salt 1/4 tsp. white pepper 1/2 tsp. oregano Saute crabmeat in butter for 5 minutes. Warm tortilla on grill. Place crabmeat in center and roll up tortilla. Place on platter, cover with heated tomatillo sauce and top with sour cream and guacamole (mashed seasoned avocado). Serves 1. Sauce: Grind tomatillos, bell peppers, onions and jalapenos together. Add remaining ingredients,
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