ENCHILADAS
24 Tortillas
1 cup Cooking oil
Cheese (Montery Jack, Cheddar, or any that will melt smoothly, grated
Onions, chopped
1 Chicken, stew
GREEN SAUCE
1 package Spinach, frozen
2 can Condensed cream of chicken soup
4 Green onions, minced
8 oz Ortega whole green chiles, drained and chopped
1/4 tsp Salt
1 pt Sour cream
1 1/2 cup Grated cheese
|
|
ENCHILADAS:
Dip each tortilla in very hot oil, just long enough to soften. Generously spread each tortilla with cheese and onion and some chicken and roll up. (Toothpicks are sometimes necessary for holding). Place in shallow baking dish, side by side. Cover with Green Sauce.
GREEN SAUCE
Cook spinach in about 1-1/2 cups water. Add soup, green onions, chiles and salt. Put through blender. (Do not taste, as sauce will be awfully hot.) Add sour cream and mix well. Pour over enchiladas. Sprinkle with grated cheese, cover and bake at 350 degrees for about 30 minutes. (Any extra sauce makes a zesty salad dressing for tossed greens.) Makes 24 enchiladas.
NOTES : My sister, Linda, made this for a family pre-Christmas lunch on Dec. 22, 1996. It was very tasty. The original recipe does not call for chicken. She told me she cooked a chicken and put some in each enchilada. She had some chicken left. This dish does NOT freeze well. |
|
