LOCATION: Recipes >> Mexican >> Enchiladas 17
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Enchiladas 17
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Enchiladas San Antonio
Yield: 6 Servings
1/2 med onion, grated
1 clove garlic, crushed
1 tablespoon cooking oil
8 oz can tomato sauce
2 cooked chicken breasts,shredded
4 oz can green chiles
Saute onion and garlic in cooking oil until onion is clear. Add
tomato sauce and simmer a few minutes. Set aside.
Prepare tortillas-two per serving-as you do for soft tacos. On
tortilla place pieces of shredded chicken breast and some cut up
green chiles. Roll up and place folded side down on serving plate.
Spoon hot tomato sauce over enchiladas and top with sour cream.
In a small frying pan, immerse tortilla in one-half inch of hot
(but not smoking) cooking oil for about thirty seconds, turning
once and then immediately removing to plate with food turner.
Tortilla must not get crisp but must remain pliable so that it can
be easily rolled up.
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