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Penny's
Enchiladas |
Filling:
Shredded beef or chicken (leftovers or boil and shred about 2 lbs.
of chicken or pot roast some beef)
2 chopped onions
2 stalks chopped celery
small can of chopped black olives
chopped sauteed mushrooms or small can of mushrooms
1 teaspoon each: oregano, basil, ground coriander and ground cumin
1 - 2 cloves minced garlic
1⁄2 bunch chopped fresh cilantro
1 lb., grated Monterey Jack cheese
2 dozen corn tortillas
Sauce:
3 heaping tablespoons of Crisco
3 heaping tablespoons flour
6 cups chicken broth
3 - 6 tablespoons mild chili powder
oregano
basil
coriander
cumin
garlic
Make a roux using enough flour to make a thick paste. Brown the
roux a bit and add chicken broth and enough chili powder to make
the sauce very red/brown. Add salt and pepper to taste and repeat
the seasonings used in the meat mixture. Simmer for a while to bring
out the flavor. Roll meat filling in corn tortillas. Place in shallow
casserole or baking pan. Pour sauce over enchiladas and top with
Jack cheese. Bake about 40 minutes at 350º.
-Penny Stevens
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