ENCHILADAS
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| FEATURED
RECIPES Babyback Ribs 
My Lemon
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LINKS to SOME FAVORITES:
Cheesecake for a Special Occasion Toni's Holiday Dinner |
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Enchiladas have also been known as tortillas con chile. If one remembers that enchilar means to cover, wrap or coat with chile, it will be easier to visualize a major step in preparing enchiladas -- dipping them in a chile sauce. These enchiladas are also served as a breakfast dish.
INGREDIENTS:
Making the Enchiladas:
1. Toast the chiles, remove the seeds and membranes and soak in warm water
for 20 minutes. Roast the tomatoes and peel them. Roast the onion quarter
and garlic.
2. Drain the chiles and transfer to a blender. Add the tomatoes, onion, garlic,
marjoram and chicken stock, then puree until smooth. Heat the oil in a skillet,
add the puree and simmer for 10 minutes over low heat. Add salt to taste.
3. Dip a tortilla in the sauce and transfer to a plate. Place a little chicken on
the tortilla and roll it up. Place the enchiladas on a platter, cover with the
remaining sauce, garnish with sliced onion and sprinkle with the cheese.
4. If you wish, you can top with a layer of crème fraîche and heat in the oven until
it melts and browns.
Nutritional Information Per Serving: 18 Enchiladas
Calories:
180 Carbohydrates: 16 gm Fat: 7 gm Cholesterol: 33 gm
Protein: 12 gm Sodium: 240 mg Fiber: 2 gm Calcium: 90
mg
Iron: 1 mg Vitamin A: 2078 IU Vitamin C: 4 mg
Percentage of Calories from Fat: 36%
Percentage of Calories from Protein: 27%
Percentage of Calories from Carbohydrates: 37%
These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.
