Green Chile, Sour Cream Enchiladas
3 servings
3 cups chicken broth 9 Corn Tortillas
3 tablespoons flour 2 cups grated sharp cheddar
1 cup cooked chicken cheese
1 cup chopped green chile* 1 medium onion, chopped
1/2 teaspoon garlic salt 2 cups sour cream
Shortening
1. Combine 1 cup of broth with the flour in a medium-sized saucepan.
Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set
aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized
mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each
dinner plate, followed by a tortilla, 1/4 cup of sauce, and
1/3 cup of sour cream mixture.
Top with remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese
melts.
NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.
* (Do not use bell peppers! For best taste use Hatch Green Chili or another chili from the Capsicum species. This chili encompasses a wide range of colors, sizes, shapes and spiciness, are roasted, stewed, fried, cooked or simply added fresh off the plant.)
