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RiverLiver
Leo
HDF Bronze Supporter
D-DAY
Costa Mesa CA
Posts: 5,318
APPD 0.67
Post Rank: 16
60' Hatteras
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Posted: Aug. 25 2003,8:27 pm |
Post # 2 |
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tablespoons plus 1/2 cup oil, divided 1 tablespoon flour 1/4 cup New Mexican chili powder 16 ounces chicken stock 10 ounces tomato puree 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt 3 cups grated cheddar cheese 2 cups cooked and shredded chicken 1 onion, chopped 10 corn tortillas 1 cup sour cream, for garnish 1/2 cup chopped scallions, for garnish
Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
at lest that what you told was in them
Don't Be a Hater
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| Member # 55 | Joined: 1-09-2003 | |
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jordy
Taurus
HDF Bronze Supporter
Time goes by, the bullshit gets deeper!
Phoenix, Arizona, USA
Posts: 2,467
APPD 0.31
Post Rank: 27
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Posted: Aug. 26 2003,9:40 am |
Post # 11 |
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Quote (87 Cole @ Aug. 26 2003,8:14 am) | Your Mom makes some killer enchiladas |
That's funny, but you know what, I won't even give her the super secret recipie.
Now let's get off mothers, I mean I just got off yours.
Everyone is a tough guy, until you meet one. Â
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| Member # 3 | Joined: 12-03-2002 | |
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