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See below ingredients and instructions of the recipe
3 c Chicken; cooked, shredded
1/2 c Scallions; w/green; minced
1/2 c Almonds; chopped, blanched
1/2 ts Salt
3 c Enchilada Chili Sauce; *
8 Fresh corn tortillas
3/4 c Sour cream
1/2 c Shredded Cheddar cheese
1/2 c Sliced ripe olives
------------------------FOR GARNISH-----------------------------
Sour cream and scallions
----------------------ENCHILADA SAUCE---------------------------
2 tb Vegetable oil
2/3 c Onion; chopped
1/4 c Green bell pepper; chopped
1 Garlic clove; minced
1 c Tomato paste
1 c Water
1 ts Chili powder; (or more)
1 ts Salt
1/2 ts Dried oregano
In small bowl, toss together cooked shredded chicken, scallions, and
almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce,
heat oil in saute pan over med-high heat; add onion, bell pepper, and
garlic. Saute until vegs. are soft. Stir in tomato paste, water,
chili powder, salt and oregano. Blend well. Lower heat, cover and
simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of
shallow ovenproof casserole dish. Dip a tortilla in hot sauce until
partially saturated. Then place tortilla in cass. dish; fill with 1/8
of chicken mixture, and top w/1 T sour cream; roll into an enchilada.
Place in dish seam side down. Repeat with remaining tortillas. When
casserole is filled, drizzle remaining sauce over top. Sprinkle with
cheese and top with olives. Bake for 15 mins. or until cheese and
sauce are hot and bubbling. Serve with additional sour cream and
chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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