Recipes from Mexico :: Mexican Main Dishes Poultry
Posted by kdipaolo at recipegoldmine.com May 18, 2001
2 (4 ounce) cans whole green chiles, drained
1/2 c. plus 1 Tbsp. canola (or other vegetable) oil, divided
1 large clove garlic, minced
1 (28 ounce) can whole tomatoes
2 c. chopped onion
1 tsp. salt
1/2 tsp. dried oregano
3 c. cooked shredded chicken or turkey
2 c. sour cream
8 oz. shredded Cheddar cheese (2 c.)
12 to 16 corn tortillas
Rinse seeds from chiles and chop. Heat 2 Tbsp. oil in med. saucepan. Add chiles and garlic; sauté.
Drain tomatoes, reserving 1/2 c. liquid. Break up tomatoes. Add tomatoes, onions, salt, oregano and reserved 1/2 c. tomato liquid to sautéed chiles and garlic. Simmer uncovered or without a lid, about 1/2 an hour, or until thick. Set aside.
Mix meat with sour cream and cheese.
Heating remaining 1/2 c. oil in med. skillet. Fry tortillas until limp or soft. 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 mins., or until heated through.
Yield: 12 to 16 servings
