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Name: Green Chile Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 5 pounds Green chile fresh or frozen, roasted, peeled and diced; 6 cloves Garlic chopped; 5 cups Water; 2 tablespoons oil or shortening; 2 tablespoons Flour; 1 teaspoon salt or to taste; 1 cup Canola Oil or other oil for tortillas; 12 corn tortillas; 2 pounds chicken roasted and shredded; 1 1/2 pounds Monterey jack cheese grated; 1/2 cup Green onion minced

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INGREDIENTS

5 pounds Green chile ; fresh or frozen, roasted, peeled and diced
6 cloves Garlic ; chopped
5 cups Water
2 tablespoons oil or shortening
2 tablespoons Flour
1 teaspoon salt ; or to taste
1 cup Canola Oil ; or other oil for tortillas
12 corn tortillas
2 pounds chicken ; roasted and shredded
1 1/2 pounds Monterey jack cheese ; grated
1/2 cup Green onion ; minced

Servings

INSTRUCTIONS

SAUCE

In processor, in batches, cover chile and garlic with water and blend until smooth.

In saucepan, heat oil and add flour slowly to make a golden brown roux.

Whisk chile mixture into roux.

Add salt to taste an simmer for 1 hour, stirring occasionally and adding water to achieve a thick but pourable sauce.

ENCHILADAS

Heat oil in frying pan. Fry tortillas just to soften and blot with paper towels.

On ovenproof plate, place tortilla. Top with 1 cup chicken, 4 oz. cheese and 1 1/4 tablespoon green onion.

Cover with another tortilla for a "flat" enchilada. Sprinkle with more cheese. Cover with 1/6 of green chile sauce.

Repeat with remaining five enchiladas.

Bake in a pre-heated 450 oven until sauce and cheese begin to bubble.

NOTES

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Green Chile Chicken Enchiladas

5 pounds Green chile fresh or frozen, roasted, peeled and diced
6 cloves Garlic chopped
5 cups Water
2 tablespoons oil or shortening
2 tablespoons Flour
1 teaspoon salt or to taste
1 cup Canola Oil or other oil for tortillas
12 corn tortillas
2 pounds chicken roasted and shredded
1 1/2 pounds Monterey jack cheese grated
1/2 cup Green onion minced

SAUCE

In processor, in batches, cover chile and garlic with water and blend until smooth.

In saucepan, heat oil and add flour slowly to make a golden brown roux.

Whisk chile mixture into roux.

Add salt to taste an simmer for 1 hour, stirring occasionally and adding water to achieve a thick but pourable sauce.

ENCHILADAS

Heat oil in frying pan. Fry tortillas just to soften and blot with paper towels.

On ovenproof plate, place tortilla. Top with 1 cup chicken, 4 oz. cheese and 1 1/4 tablespoon green onion.

Cover with another tortilla for a "flat" enchilada. Sprinkle with more cheese. Cover with 1/6 of green chile sauce.

Repeat with remaining five enchiladas.

Bake in a pre-heated 450 oven until sauce and cheese begin to bubble.

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Nutrition

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Serving Size: 1 Serving (954g)
Recipe Makes: 6 Servings

Calories: 1414
Calories from Fat: 912 (64%)

Amt Per Serving		% DV

	Total Fat 101.4g	135 %
	Saturated Fat 31.7g	158 %
	Monounsaturated Fat 46.6g
	Polyunsanturated Fat 18.3g
Cholesterol 214.3mg		66 %
Sodium 775.3mg		27 %
Potassium 1809.3mg		48 %
Total Carbohydrate 66.9g		20 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 57.4g
Protein 67.1g		96 %
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: 1414

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