Chicken Enchiladas

* Exported from MasterCook Mac *

Chicken Enchiladas

Recipe By : Alan Gold
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient -- Preparation Method
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1 recipe Homemade Enchilada Sauce -- see recipe
4 boned and skinned chicken breast halves -- ground
2 tbsps olive oil
1 1/2 tsps worcestershire sauce
2 tsps cumin
1/2 c peanut oil
chopped scallions
chopped jalapeno pepper
corn tortillas

Make Enchilada Sauce according to recipe. Saute in large, heavy skillet
over high heat the olive oil, chicken, worcestershire sauce and cumin.
Cook just until chicken loses its pink color; remove immediately from
skillet.

In small skillet heat peanut oil. Cook tortillas one at a time for about
5 seconds on each side, just until softened. As each tortilla is done
drain it briefly, dip it in enchilada sauce and fill with 3 tbsp of
chicken filling, chopped scallions, jalapenos. Roll up and place seam
down in a shallow baking dish lightly coated with sauce. When all the
enchiladas are in the dish, pour a little sauce over them, add some
grated cheese and broil to melt cheese. Serve on a bed of lettuce and
top each serving with sour cream and salsa verde.

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Per serving: 2012 Calories; 167g Fat (74% calories from fat); 103g
Protein; 29g Carbohydrate; 208mg Cholesterol; 2707mg Sodium