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Category:

EXOTIC_SUNSET

Title:

COMMANDER'S ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)

Ingredients:

1- can (16-ounce) tomatoes
1- can (4-ounce) green chili peppers, rinsed and seeded
1/2- teaspoon coriander seed
1/2- teaspoon salt
1- cup dairy sour cream
2- cups finely chopped cooked chicken or turkey
1- packet (3-ounce) cream cheese, softened
1/4- cup finely chopped onion
3/4- teaspoon salt
2- tablespoons cooking oil
12- 6-inch tortillas
1- cup shredded Monterey jack cheese (4 ounces)

Instructions:

Place untrained tomatoes, chili peppers, coriander seed, and the 1/2 teaspoon salt in blender container. Cover blend till mixture is smooth. Add sour cream, cover and blend just till combined. Set aside. Combine chicken or turkey, cream cheese, onion, and 3/4-teaspoon salt. In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper toweling. Spoon chicken mixture on tortillas, roll up. Place seam side down in 12x7 1/2 x2-inch baking dish. Pour tomato mixture atop. Cover with foil, bake in 350 degree oven about 30 minutes or till heated through. Remove foil, sprinkle with shredded cheese. Return to oven till cheese melts.

  Yours in Inspiration,


         --- R.A. Nagy

 

---Technologies by R.A. Nagy. Web Version 2.1.