• Chile Verde Enchiladas

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    • 6 x Green Chiles, Roasted, Peeled & Seeded
    • 1/4 tsp Salt
    • 1/8 tsp Cayenne
    • 1/2 med Yellow Onion
    • 1 c. Lowfat sour cream
    • 1 ounce Butter
    • 12 x Corn Tortillas
    • 1 1/2 c. Lowfat milk
    • 1 1/2 c. Cooked Chicken, Minced
    • 4 ounce Cheddar Cheese, Cubed Small Scallions, Chopped
    • 3 Tbsp. Flour


    1. Coarsely chop and combine the chiles and the onion. Saute/fry in the butter till the onion is translucent/soft (about 3 min). Remove from the heat. Set aside. Bring the lowfat milk to a boil in a (2 1/2 Quart.) saucepan. Coarsely chop or possibly cube the cheese in a blender or possibly food processor. Add in the flour and 1/6 of the warm lowfat milk to the work bowl. Process to a paste-like consistency. Add in the remaining lowfat milk into the work bowl. Process till smooth, pausing every so often to scrape the sides of the work bowl. Return the mix to the saucepan. Cook, stirring steadily, over medium heat till smooth and thickened (about 1 minute). Add in salt and pepper. To assemble the enchiladas: heat about 1/2" of oil in a skillet large sufficient to accommodate the tortillas. Preheat the oven to 350 degrees. Heat the oil in the skillet to 300 degrees. Pass the tortillas, one at a time, through the oil to soften and seal them. Don't ALLOW THEM TO BECOME CRISP! Press between paper towels to drain. Fill each tortilla with 1 1/2 Tbsp. each of chicken and the chile and onion mix. Roll each tortilla up. Place the tortillas, seam side down, in a baking dish large sufficient to accommodate them. Cover. Bake about 10 min. Uncover. Top with the sauce. Bake for another 8 min. Serve immediately garnished with chopped scallions

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