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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/4 c Scallions; minced; 3 lb Skinless boneless chicken; 16 oz Canned tomatoes; 1 c Onion; minced; 2 tb Garlic; minced; 1 ts Salt; 1/4 ts Ground cumin; 1/4 ts Ground coriander; 8 oz Diced green chiles; 1 c Cream; 12 Corn tortilla; 1 c Jack cheese; grated; 1 c Cheddar cheese; grated; 1/2 c Sour cream; 1/2 c Sliced pitted black olive

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INGREDIENTS

1/4 c Scallions; minced
3 lb Skinless boneless chicken
16 oz Canned tomatoes
1 c Onion; minced
2 tb Garlic; minced
1 ts Salt
1/4 ts Ground cumin
1/4 ts Ground coriander
8 oz Diced green chiles
1 c Cream
12 Corn tortilla
1 c Jack cheese; grated
1 c Cheddar cheese; grated
1/2 c Sour cream
1/2 c Sliced pitted black olive

Servings

INSTRUCTIONS

COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE FROM HEAT, COOL REMOVE CHICKEN, SEPARATE INTO SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE FLAME REMOVE FROM HEAT, STIR IN CHILES POUR INTO A HOTEL PAN HEAT CREAM IN A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE, SEAM-SIDE DOWN, INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND, BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS Recipe by: TJ Hill - Appetites Catered Posted to MasterCook Digest by "Christopher E. Eaves" on Sep 14, 1998,

NOTES

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Chicken Enchiladas

1/4 c Scallions; minced
3 lb Skinless boneless chicken
16 oz Canned tomatoes
1 c Onion; minced
2 tb Garlic; minced
1 ts Salt
1/4 ts Ground cumin
1/4 ts Ground coriander
8 oz Diced green chiles
1 c Cream
12 Corn tortilla
1 c Jack cheese; grated
1 c Cheddar cheese; grated
1/2 c Sour cream
1/2 c Sliced pitted black olive

COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A  LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, COVER,  AND SIMMER FOR 2 HOURS REMOVE FROM HEAT, COOL REMOVE CHICKEN, SEPARATE INTO  SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE  FLAME REMOVE FROM HEAT, STIR IN CHILES POUR INTO A HOTEL PAN HEAT CREAM IN  A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A  TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE, SEAM-SIDE  DOWN, INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER  ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND,  BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS    Recipe by: TJ Hill - Appetites Catered    Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net>  on Sep 14, 1998,

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Nutrition

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Serving Size: 1 Serving (898g)
Recipe Makes: 12 Servings

Calories: 727
Calories from Fat: 168 (23%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 4g
Cholesterol 109.3mg		34 %
Sodium 3199.3mg		110 %
Potassium 2586.4mg		68 %
Total Carbohydrate 107.4g		32 %
	Dietary Fiber 19.7g	79 %
	Sugars, other 87.7g
Protein 41.8g		60 %
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Calories per serving: 727

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