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    Chicken Enchiladas

    Source of Recipe

    Ranch and Penthouse

    Recipe Link:

    List of Ingredients

    2 T. butter
    2/3 cup chopped Spanish onion
    2 T. all-purpose flour
    1 1/2 cups chicken broth
    1 cup chopped green chile peppers
    1 clove garlic minced
    3/4 t. salt
    1 dash ground cumin
    12 (8 inch) corn tortillas
    Canola oil for frying
    1 cup shredded Monterey Jack cheese
    1 cup shredded mild cheddar cheese
    2 cups shredded cooked chicken breast
    1 cup heavy cream
    1/4 cup chopped green onion
    1/2 cup sliced green olives
    1 pint cherry tomatoes


    Measuring cup
    Measuring spoons
    Mixing bowl
    Baking dish


    Melt butter in saucepan over medium heat
    Saute the onion until soft
    Stir in the flour
    Add the broth
    Add the chiles, garlic, salt and cumin
    Simmer about 15 minutes to blend flavors
    Set aside
    Lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll
    Combine the cheeses and keep 1/2 cup aside for topping
    Dip each tortilla in butter mixture (both sides.)
    Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each
    Roll and place seam side down in a baking dish
    After all the rolled tortillas are in the dish, spoon additional butter mixture over them
    Cover evenly with heavy cream
    Sprinkle with remaining 1/2 cup cheese mixture and green onions
    Bake uncovered for 20 minutes at 350 degrees
    Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side

    Serves 6




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