Green Chile Enchiladas

Green Chile Enchiladas

* Exported from MasterCook *

Recipe By : Grains Cookbook by Bert Greene
Serving Size : 10 Preparation Time :0:00
Categories : Chicken &Turkey Chilies

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoons canned jalapeno peppers, chopped
2 (4 oz) cans mild green chilies, chopped
2 tomatoes, peeled/seeded/chopped
1/2 teaspoon cumin seeds, ground
1 teaspoon fresh cilantro, chopped
1 cup cooked chicken or pork, shredded
Vegetable oil
10 Phony Tortillas (recipe below)
1 cup Monterey jack cheese, grated
Sour cream
Shredded lettuce

Phony Tortillas

1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup bread flour
1 egg, lightly beaten
2 cups water

Preheat oven to 350F.

Heat oil in a large skillet over medium-low heat. Add onion; cook 2 minutes. Add garlic and jalapeno peppers; cook 3 minutes longer.

Stir in mild peppers, tomatoes, cumin, and cilantro.

Raise heat to medium and cook, stirring occasionally, 5 minutes.

Stir in meat; cook 2 minutes.

Remove skillet from heat.

Heat 1 inch of vegetable oil in another large skillet over medium heat.

Carefully dip each tortilla into hot oil for a few seconds only. Transfer fried tortillas to paper towels.

Fill each tortilla with meat mixture and roll up.

Place tortillas in a lightly greased baking dish.

Sprinkle with cheese, and bake 10 minutes.

Serve with sour cream and shredded lettuce.

Makes 10 enchiladas.

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