enchiladas de salsa picante

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1 dozen corn or 6 flour tortillas
1/2 cup vegetable oil
2 1/2 cups shredded tasty cheese
3/4 cup chopped onion
2 cups cooked chopped chicken
1/4 cup sultanas
1/4 cup slivered almonds
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/2 cup chopped green onions

cooking instructions
FILLING: Combine 2 cups cheese, onion, chicken, sultanas and almonds in a bowl. Set aside.

SAUCE: In a saucepan, melt butter and blend in flour with a whisk. Add chicken broth and stir constantly until the mixture thickens. Stir in sour cream and SALSA PICANTE. Remove from the heat.

TORTILLAS: In frying pan, heat oil and cook corn tortillas one at a time for 15 seconds on each side. Cook just long enough to make them soft. To soften flour tortillas, heat in the microwave wrapped in plastic or heat in a medium-hot oven wrapped in foil.

ASSEMBLY: Place 1/4 cup of the filling down the center of each corn tortilla or 1/2 cup for each flour tortilla. Roll the corn tortillas and place seam side down in a baking dish. Flour tortillas should have the ends folded in and then rolled. When all the tortillas have been filled, pour the sauce over the enchiladas. Sprinkle the remaining 1/2 cups cheese and chopped green onions over the top. Bake at 200 degrees for 25 minutes. Serve with additional SALSA PICANTE and sour cream if desired.

serves 4-6
advance preparation
can be prepared a day ahead and kept in the fridge before cooking.... double the recipe and make enough to have leftovers the next day... enchiladas are always nice re-heated.
serving idea
serve with beans, rice and corn chips, or a fresh tossed salad with vinaigrette.

BBCC GREEN JALAPENO CHILLI SAUCE, BBCC RED CAYENNE CHILLI SAUCE OR BBCC HEAVENLY HABANERO CHILLI SAUCE are also very tasty to serve on the side, or drizzled on top of the enchiladas

diet options

vegetarian variation
omit chicken, add chopped capsicum and corn.

Traditional flavours of Mexico. Guaranteed to please