Recipe: Green Chile Chicken Enchiladas
Ingredients
- 1 small onion, chopped
- 1 ripe avocado
- 1 carrot, sliced
- 10 corn tortillas
- 4 cups water
- Hot vegetable oil
- 2 whole chicken breasts
- 1 medium onion, finely chopped
- 4 long green chiles, roasted, peeled and deveined
- 3/4 pound Monterey ]ack cheese, shredded
- 3 tablespoons all purpose flour
- 3 tablespoons butter
- 1 cup sour cream
- 1 cup milk
Instructions
- Cook onions and carrots in water until tender.
- Add chicken breasts and poach 10 minutes or until tender. Do not overcook.
- Cool chicken in broth; remove, reserving broth.
- Skin, dice and salt chicken lightly.
- Blend broth, carrots, onions and chiles in blender or food processor.
- In saucepan, slightly cook flour in melted butter.
- Add milk and 3 cups blended broth, leaving 1 cup in blender; cook and stir until thickened.
- Add pulp of avocado to broth in blender and blend until smooth.
- Add avocado mixture to sauce in pan and stir until mixed.
- Keep sauce warm.
- Cook each tortilla separately in hot oil until soft.
- Fill and roll each with chicken, onion and cheese.
- Put filled and rolled tortillas in greased 1 1/2 quart flat casserole.
- Cover with sauce and top with remaining shredded cheese and sour cream.
- Keep hot until ready to serve.
- Serves: 5
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
