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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt to taste; 3 tb Oil; plus; 16 oz Chicken Stock; 2 c Cooked and shredded chicken; 1/4 c New Mexican chili powder; 1 Onion chopped; 1/2 c Chopped scallions; for; 1 tb Flour; 3 c Cheddar Cheese grated; 10 Corn tortillas; 10 oz Tomato puree; 1 c Sour cream; for garnish; 1/2 c Oil; divided; 1 ts Dried Oregano; 1/2 ts Ground cumin

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INGREDIENTS

Salt ; to taste
3 tb Oil; plus
16 oz Chicken Stock
2 c Cooked and shredded chicken
1/4 c New Mexican chili powder
1 Onion ; chopped
1/2 c Chopped scallions; for
1 tb Flour
3 c Cheddar Cheese ; grated
10 Corn tortillas
10 oz Tomato puree
1 c Sour cream; for garnish
1/2 c Oil; divided
1 ts Dried Oregano
1/2 ts Ground cumin

Servings

INSTRUCTIONS

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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse

NOTES

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Chicken Enchiladas

Salt to taste
3 tb Oil; plus
16 oz Chicken Stock
2 c Cooked and shredded chicken
1/4 c New Mexican chili powder
1 Onion chopped
1/2 c Chopped scallions; for
1 tb Flour
3 c Cheddar Cheese grated
10 Corn tortillas
10 oz Tomato puree
1 c Sour cream; for garnish
1/2 c Oil; divided
1 ts Dried Oregano
1/2 ts Ground cumin

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 -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    03-21-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (2770g)
Recipe Makes: 4 servings

Calories: 2255
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2255

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