SAUCE
1/2 cup onions, chopped
2 tbsp butter
2 tbsp flour
1 1/2 cup water
1/2 tbsp stock, chicken, powdered
4 oz cream, sour
ENCHILADAS
1 cup chicken, cooked, chopped
1 cup cheese, cheddar, shredded
1/2 can green chilies, drained
1 oz pimientos, sliced
1/4 tsp chili powder
6 large tortillas, flour
1/4 cup cheese, cheddar, shredded
A Recipe for
Chicken Enchilada Bake
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| A. Baer |
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This Recipe for Chicken Enchilada Bake is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| Judith Olney |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This is a recipe for Chicken Enchilada Bake from the recipe cookbook of Recipes-to-go (Ethnic)
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One cannot think well, love well, sleep well, if one has not dined well. |
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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Sauce: Cook onion in butter until tender. Stir in flour, water and
bouillon; cook and stir until sauce thickens and bouillon dissolves.
Remove from heat; stir in sour cream.
Preheat oven to 350. Combine chicken, cheese, chilies, pimientos,
chili powder, and enough sauce to moisten; mix well. Dip each
tortilla into sauce to soften; fill each with equal portions of
chicken mixture and roll up. Arrange in a lightly greased 13x9"
baking dish; spoon remaining sauce over enchiladas. Sprinkle with
cheese and parsley. Bake
25 minutes, or until bubbly.
Serve with additional sour cream, if desired.
Sylvia's comments: I've never tried making enchiladas before, and was
surprised and delighted at how easy they were. The sauce was blah and
didn't suit the enchiladas at all, but I have lots of sauce recipes!
So I'm going to make it again, substituting some other sauces for
this one. Also, I left this sitting in the fridge two days before
baking it, with no negative result except it took longer than 25
minutes to get it hot.
Source: Quick & Delicious Casserole Delights by Johna Blinn,
downloaded from the GEnie F&W RT, CASSROLE.TXT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Serves: 6
Chicken Enchilada Bake Recipe brought to you by Recipes To-Go