Preheat oven to 350 degrees. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2770g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 440 (20%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 21.3g||106 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 92.3mg||28 %|
|Sodium 1555.7mg||54 %|
|Potassium 10316.1mg||271 %|
|Total Carbohydrate 412.8g||121 %|
|Dietary Fiber 72.6g||290 %|
|Sugars, other 340.2g|
|Protein 86.8g||124 %|
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Calories per serving: 2255
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