Chicken Enchiladas

Recipe Ingredients

3 tablespoons	45ml	Oil - plus
1/2 cup	118ml	Oil - divided
1 tablespoon	15ml	Flour
1/4 cup	59ml	New Mexican chili powder
16 oz	454g	Chicken stock
10 oz	284g	Tomato puree
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
		Salt - to taste
3 cups	438g / 15oz	Grated cheddar cheese
2 cups	125g / 4.4oz	Cooked and shredded chicken
1		Onion - chopped
10		Corn tortillas
1 cup	237ml	Sour cream - for garnish
1/2 cup	73g / 2.6oz	Chopped scallions - for garnish

Recipe Instructions

Preheat oven to 350 degrees.

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.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-085 broadcast 01-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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