Title: Chicken Enchiladas
Categories: Mexican, Entree
Yield: 12 Servings

3 lb Skinless boneless chicken
-breast
16 oz Canned tomatoes
1 c Onion; minced
2 tb Garlic; minced
1 ts Salt
1/4 ts Ground cumin
1/4 ts Ground coriander
8 oz Diced green chiles
1 c Cream
12 Corn tortilla
1 c Jack cheese; grated
1 c Cheddar cheese; grated
1/2 c Sour cream
1/2 c Sliced pitted black olive
1/4 c Scallions; minced

COMBINE CHICKEN, TOMATOES, ONIONS, GARLIC, SALT, CUMIN, AND CORIANDER IN A
LARGE SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, COVER,
AND SIMMER FOR 2 HOURS REMOVE FROM HEAT, COOL REMOVE CHICKEN, SEPARATE INTO
SHREDS WITH A FORK, SET ASIDE REDUCE LIQUID TO 2 CUPS, OVER A MODERATE
FLAME REMOVE FROM HEAT, STIR IN CHILES POUR INTO A HOTEL PAN HEAT CREAM IN
A SKILLET, OVER A MEDIUM FLAME SOFTEN TORTILLAS IN HEATED CREAM, 1 AT A
TIME PLACE 1/3 CUP TURKEY ONTO EACH TORTILLA ROLLUP AND PLACE, SEAM-SIDE
DOWN, INTO BAKING DISH TOP WITH GRATED CHEESES POUR REMAINING CREAM OVER
ALL BAKE @ 375 DEGREES FOR 25-45 MINUTES REMOVE FROM OVEN ALLOW TO STAND,
BEFORE CUTTING GARNISH WITH SOUR CREAM, OLIVES, AND SCALLIONS

Recipe by: TJ Hill - Appetites Catered

Posted to MasterCook Digest by "Christopher E. Eaves"
on Sep 14, 1998, converted by MM_Buster v2.0l.