| plucky Enchiladas posted By Kdipaolo At Recipegoldmine.com May 18, 2001 2 (4 Ounce) Cans Whole Green Chiles, Drained
1/2 Cup Plus 1 Tablespoon Vegetable Oil, Divided
1 Large Clove Garlic, Minced
1 (28 Ounce) Can Whole Tomatoes
2 Cups Chopped Onion
1 Teaspoon Salt
1/2 Teaspoon Dried Oregano
3 Cups Cooked Shredded Chicken Or Turkey
2 Cups Sour Cream
8 Ounces Shredded Cheddar Cheese (2 Cups)
12 To 16 Corn Tortillas rinse Seeds From Chiles And Chop. Heat 2 Tablespoons Oil In Medium Saucepan. Add Chiles And Garlic; Sauté. drain Tomatoes, Reserving 1/2 Cup Liquid. Break Up Tomatoes. Add Tomatoes, Onions, Salt, Oregano And Reserved 1/2 Cup Tomato Liquid To Sautéed Chiles And Garlic. Simmer Uncovered, About 30 Minutes, Or Until Thick. Set Aside. mix Meat With Sour Cream And Cheese. heating Remaining 1/2 Cup Oil In Medium Skillet. Fry Tortillas Until Limp. Drain. divided Meat Mixture Into 12 To 16 Portions. Spoon A Portion Of Meat Onto Each Tortilla; Roll Up. Place Enchiladas, Seam-side Down, In An Ungreased Oblong Baking Dish. Pour Reserved Chile Mixture Over Them. Bake In A 350 Degree F Oven For 20 Minutes, Or Until Heated Through. yield: 12 To 16 Servings |
