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Name: Chicken-Sour Cream Enchiladas with Salsa Verd
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 Garlic minced; 1 ts Oregano; chopped; 6 Scallions; sliced; 2 c Sour cream; 5 Peppercorns; 2 lg Ripe tomatoes; blanced,; 1/4 c olive oil; 1 Carrot; diced; 2 Stalks celery; diced; 2 c Cheddar Cheese grated; 1 Bay leaf; 2 Poblano chiles; roasted; 1 ts Salt; 2 c Grated moterey jack cheese; 1 ts Basil; chopped; 12 Corn tortillas; 1 c Salsa verde; 2 lb To 2-1/2 lbs chicken; 1 ts Cumin

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INGREDIENTS

3 Garlic ; minced
1 ts Oregano; chopped
6 Scallions; sliced
2 c Sour cream
5 Peppercorns
2 lg Ripe tomatoes; blanced,
NW YIELD: 12 ENCHILADAS
1/4 c olive oil
1 Carrot; diced
2 Stalks celery; diced
2 c Cheddar Cheese ; grated
1 Bay leaf
2 Poblano chiles; roasted
1 ts Salt
2 c Grated moterey jack cheese
1 ts Basil; chopped
12 Corn tortillas
1 c Salsa verde
2 lb To 2-1/2 lbs chicken
1 ts Cumin

Servings

INSTRUCTIONS

Place the chicken in a large pot, cover with water, and add the carrot, onion, celery, peppercorns and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Remove the chicken and let cool; reserve the stock, reduce to 2 cups and set aside. Remove meat from the bones and dice (1/4"). Preheat oven to 350 degrees. In a large skillet heat the oil until lightly smoking and saute the scallions and garlic for 2 minutes over medium heat. Puree the tomates in a blender and add to the skillet, togehter with the two cups of reduced chicken stock, the poblanos, herbs, cumin and salt. Simmer on low heat for 5 minutes. Mix the cheeses in a bowl and set aside. Dip the tortillas one-by-one into the hot tomato mixture to soften, and place on a baking sheet or in an ovenproof dish. Divide the diced chicken among the tortillas and top with 2 tablespoons cheese per tortilla. Roll up the tortillas and place seam side down on the baking sheet or in the dish, placing them snugly together. Combine the sour cream with the tomato mixture and pour over the tortillas. Top with remaining cheese. Cover and bake for 30 minutes. Serve with salsa verde. Source: The New Texas Cuisine - Stephan Phyles - ISBN 0-395-42336-5 Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" on Feb 1, 1998

NOTES

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Chicken-Sour Cream Enchiladas with Salsa Verd

3 Garlic minced
1 ts Oregano; chopped
6 Scallions; sliced
2 c Sour cream
5 Peppercorns
2 lg Ripe tomatoes; blanced,
 NW YIELD: 12 ENCHILADAS
1/4 c olive oil
1 Carrot; diced
2 Stalks celery; diced
2 c Cheddar Cheese grated
1 Bay leaf
2 Poblano chiles; roasted
1 ts Salt
2 c Grated moterey jack cheese
1 ts Basil; chopped
12 Corn tortillas
1 c Salsa verde
2 lb To 2-1/2 lbs chicken
1 ts Cumin

Place the chicken in a large pot, cover with water, and add the carrot,  onion, celery, peppercorns and bay leaf. Bring to a boil, reduce the heat,  and simmer for 30 minutes. Remove the chicken and let cool; reserve the  stock, reduce to 2 cups and set aside. Remove meat from the bones and dice  (1/4").    Preheat oven to 350 degrees. In a large skillet heat the oil until lightly  smoking and saute the scallions and garlic for 2 minutes over medium heat.  Puree the tomates in a blender and add to the skillet, togehter with the  two cups of reduced chicken stock, the poblanos, herbs, cumin and salt.  Simmer on low heat for 5 minutes. Mix the cheeses in a bowl and set aside.    Dip the tortillas one-by-one into the hot tomato mixture to soften, and  place on a baking sheet or in an ovenproof dish. Divide the diced chicken  among the tortillas and top with 2 tablespoons cheese per tortilla. Roll up  the tortillas and place seam side down on the baking sheet or in the dish,  placing them snugly together. Combine the sour cream with the tomato  mixture and pour over the tortillas. Top with remaining cheese. Cover and  bake for 30 minutes. Serve with salsa verde.    Source: The New Texas Cuisine - Stephan Phyles - ISBN 0-395-42336-5  Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com>  on Feb 1, 1998

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Nutrition

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Serving Size: 1 Serving (1021g)
Recipe Makes: 4 Servings

Calories: 1746
Calories from Fat: 513 (29%)

Amt Per Serving		% DV

	Total Fat 57g	76 %
	Saturated Fat 25.1g	125 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 10g
Cholesterol 104.2mg		32 %
Sodium 1089mg		38 %
Potassium 1551.2mg		41 %
Total Carbohydrate 273.7g		80 %
	Dietary Fiber 40g	160 %
	Sugars, other 233.7g
Protein 50.4g		72 %
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: 1746

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