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Full Online Book HomeLearning KitchenSouthwestern - Fred's Green Chile And Chicken Enchiladas
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Southwestern - Fred's Green Chile And Chicken Enchiladas Post by :Viola_Tan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3324

Click below to download : Southwestern - Fred's Green Chile And Chicken Enchiladas (Format : PDF)

Southwestern - Fred's Green Chile And Chicken Enchiladas

1 whole chicken, boiled, skinned, boned and cut into strips or shredded
1/4 cup, butter or margarine
1 medium white onion, chopped
1-2 cloves of garlic pressed
1 (7 oz.) can of chopped green chilies
1 green bell pepper, finely chopped
5 large tomatoes, skinned and chopped
2 Tbl. fresh cilantro
1 cup chicken broth (reserved from boiling chicken)
1/8 tsp. cumin
12 large flour tortillas
3/4 lb. Monterey Jack Cheese, cut into 1/4 inch strips lengthwise into strips
2 (10 3/4 oz.) cans Cream of Mushroom Soup
1/2 cup heavy cream or half and half cream
1 lb. longhorn or med. cheddar cheese, shredded

Prepare chicken as indicated, then place in a bowl and set aside or chill.

Preheat oven to 350° F.

In a large heavy fry pan or skillet, melt butter over a medium heat. Add onion and garlic and sauté about 4 minutes, then add chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.

Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry). Remove from heat and dip each tortilla in sauce, lay flat.

Place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of each tortilla. Roll filled tortilla and place in a lightly greased large baking dish or pan, seam-side down. Fill pan with rolled tortillas and pour sauce over all.

Combine soup and cream and pour over all then cover with shredded cheese.

Bake in preheated 350 degree oven for 30 minutes.

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Southwestern - Green Chile Chicken Enchiladas Southwestern - Green Chile Chicken Enchiladas

Southwestern - Green Chile Chicken Enchiladas
12 - 18 corn tortillas 1/2 cup oil 8 oz. shredded Monterey Jack cheese 3/4 cup chopped onion 1/4 cup butter or margarine 1/4 cup flour 2 cup chicken broth 4 oz. chopped green chiles 1 cup sour cream 1 chicken or 3 breast halves, boiled and shredded Preheat oven to 375 degrees F.Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until

Southwestern - Enchiladas -  Frankfurter Enchiladas Southwestern - Enchiladas - Frankfurter Enchiladas

Southwestern - Enchiladas -  Frankfurter Enchiladas
1/2 stick butter or margarine 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 24 ounces tomato sauce 1 tablespoon chili powder 1/4 teaspoon garlic powder 5 flour tortillas -- cut in half 10 frankfurters (1 pound) 1 cup shredded Cheddar cheese Preheat oven to 350 F. Saute onion, celery and green pepper in butter until tender, about 5 minutes. Stir in tomato sauce, chili and garlic powders. Simmer, uncovered, 10 minutes. Pour a small amount of sauce into bottom of a 2-quart rectangular baking dish. Dip each piece of tortilla in sauce. Wrap each frankfurter in