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
Directions
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
Servings: 6 servings
Chicken Enchilada Bake Recipe brought to you by Recipe Ideas
Categories: Chicken; Enchilada; Mexican; Poultry
The History of Recipes
We can follow the history of meal recipes far back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further. However, mostly, these old records were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. He also informs us how the early Romans made use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as rosemary and coriander. These new herbs and spices prompted an outbreak in books on cookery, some of which are now in private libraries. For the centuries that followed, the rich and powerful families of the West competed to serve the most exotic meals, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 20th century, cookery books were highly popular mostly due to more people being able to read, more spare time and a general increase in wealth. The arrival of television gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken Enchilada Bake recipe.
