Author: Susan K. Bollin
Pub Date: 7/15/1994
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Mouth-watering recipes inspired by the beauty of Sedona guarantee an extraordinary culinary experience. Includes fascinating Sedona trivia and original art.
Rio Verde Chicken Enchiladas
|From the collection of Goldwater Foods of Arizona.
8 CORN TORTILLAS
2 whole CHICKEN breasts, cooked and shredded
1 cup ONION, chopped
3 Tbsp. PARMESAN CHEESE, grated
1 cup JACK CHEESE, shredded
1 jar GOLDWATER'SŪ RIO VERDE TOMATILLO SALSA
2 cups WHIPPING CREAM
2 cups CHEDDAR CHEESE, shredded
Heat oil in medium skillet. Dip each tortilla in oil, frying quickly just until soft. In medium bowl, combine chicken, onion, parmesan and jack cheeses. Divide chicken mixture among 8 corn tortillas, placing mixture in center of each tortilla. Roll tortillas, tube style, and place seam side down in medium baking dish.
In medium bowl, blend salsa, whipping cream and eggs together well. Pour over tortillas, sprinkle with cheddar cheese. Bake in 350 degree oven for 30 minutes.
Serves 4 (2 enchiladas each).
Note: For a festive touch, garnish with guacamole, sour cream, shredded lettuce, chopped tomatoes, or chopped black olives. Try substituting spinach for the chicken and create a vegetarian delight!
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