Enchiladas San Antonio

Title:
Enchiladas San Antonio

Yield:
6 Servings

Categories:
Poultry,
Spices,
Mexican




Ingredients:





   1/2 md Onion,grated


     1    Clove garlic,crushed


     1    Tablespoon,cooking oil


     8 oz Can tomato sauce


     2    Cooked chicken


          -breasts,shredded


     4 oz Can green chiles






 "The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971.


 New York City.  Packed full of South Texas Recipes the way I eat them. Feel


 like chicken tonight?!


 


 Tortillas Sour Cream-you found it!


 


 Saute onion and garlic in cooking oil until onion is clear. Add tomato


 sauce and simmer a few minutes. Set aside.


 


 Prepare tortillas-two per serving-as you do for soft tacos. On tortilla


 place pieces of shredded chicken breast and some cut up green chiles. Roll


 up and place folded side down on serving plate. Spoon hot tomato sauce over


 enchiladas and top with sour cream.


 


 BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS


 


 Soft tortilla | Preparation


 


 In a small frying pan, immerse tortilla in one-half inch of hot (but not


 smoking) cooking oil for about thirty seconds, turning once and then


 immediately removing to plate with food turner. Tortilla must not get crisp


 but must remain pliable so that it can be easily rolled up.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini