ortillas one at a time for a few seconds until they
ablespoons cheese.
Roll up enchiladas and put in prepared baking
uncovered, in 350\u00b0 oven for 20 minutes.
Top each
Fry tortillas in hot oil for a few seconds, one by
Combine chicken, chiles and salsa for filling.
Mix salt with cream for sauce.
Fry each tortilla in medium-hot oil a few seconds, until it blisters and is limp.
Dip onto cream and fill with chicken mixture.
Fold and place in ungreased baking pan, flap side down.
When all tortillas are filled, pour remaining cream over them.
Sprinkle with cheese.
Bake, uncovered, in a 350\u00b0 oven for 15 to 20 minutes or until thoroughly heated.
Makes 12.
For sauce, place chiles and water
o broil. Roast the peppers for about 7 minutes, turn then
eep 1/2 cup aside for topping. Dip each tortilla in
For Cilantro Cream Sauce:
Puree
For the sauce: Peel and wash
For sauce: Cook spinach according to
For Salsa Verde:
In a
Instructions for Sauce:
Quickly saute onion
hicken.).
Cook on low for 8 hours.
Turn and
For enchiladas, cook the spinach according to
nd cook in the broth for 3-4 minutes or until
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Saute onions in oil until wilted; do not brown.
Stir in turkey, sour cream, herbs and spices; stir well to mix.
Place approximately 1/3 cup turkey filling on each tortilla and place a strip of green chili on top.
Roll up and place in oven-proof baking dish, seam side down.
Pour chili sauce over top and sprinkle with cheese.
Bake in 350\u00b0 oven for 30 to 40 minutes to thoroughly heat through.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all