Enchiladas With Green Chili Salsa Recipe
Ingredients
| 12 corn tortillas (6-in. diameter) | ||
| Chicken filling | ||
| Shredded cheese | 3 Cup (16 tbs) (Salad oil) | |
| Refried beans large can | 1 , heated (Salad oil) | |
| Green chili salsa | ||
| 12 green onions, ends trimmed | ||
Directions
To a 10- to 12-inch frying pan over medium-high heat, add 1/4 inch oil.
When oil is hot, cook tortillas, 1 at a time, turning once, just until limp and slightly blistered, about 10 seconds.
Add more oil as needed.
Drain tortillas on paper towels.
Working quickly while tortillas are warm, spoon about 2 tablespoons of the chicken filling down center of each tortilla.
Tightly roll tortilla around filling.
Place tortillas, seam down, in a 9- by 13-inch baking dish or pan.
Sprinkle cheese over tortillas and cover with foil (if made ahead, chill up until next day).
Bake in a 350° oven until hot in center, about 30 minutes.
Spoon heated beans equally onto 6 dinner plates.
With a wide spatula, lift 2 enchiladas onto each portion of beans; top enchiladas with salsa.
Garnish each plate with 2 green onions.
When oil is hot, cook tortillas, 1 at a time, turning once, just until limp and slightly blistered, about 10 seconds.
Add more oil as needed.
Drain tortillas on paper towels.
Working quickly while tortillas are warm, spoon about 2 tablespoons of the chicken filling down center of each tortilla.
Tightly roll tortilla around filling.
Place tortillas, seam down, in a 9- by 13-inch baking dish or pan.
Sprinkle cheese over tortillas and cover with foil (if made ahead, chill up until next day).
Bake in a 350° oven until hot in center, about 30 minutes.
Spoon heated beans equally onto 6 dinner plates.
With a wide spatula, lift 2 enchiladas onto each portion of beans; top enchiladas with salsa.
Garnish each plate with 2 green onions.
Chef
