1 no ingredients
Directions
1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken
broth 1 8 ounce carton sour cream 2 canned jalapeno peppers(seeded
and chopped) 1 dozen corn tortillas vegetable oil 1 whole chicken
breast, cooked and chopped 2 cups shredded cheese, divided(use
Monterey Jack) 3/4 cup chopped onion Chopped fresh parsley Picante
Sauce(get a thick kind)(try Pace brand)
Using a heavy saucepan, melt butter over low heat. Add flour and stir
until smooth and consistant. Cook for about a minute while stirring
constantly. Gradually add chicken broth; cook over medium heat,
stirring constantly, until misture is thickend and bubbling. Stir
in the sour cream and chopped peppers. Pour half of sour cream
sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside
dish and remaining sour cream sauce.
Fry your tortillas in w tablespoons of oil in a medium sized skillet
for 5 seconds on each side or just until tortillas are softened; add
additional oil when necessary. Drain well(use paper toweling).
Place about 1 tablespoon of each of chicken, chease and onion on each
tortilla. Roll the tortillaa up and place seam side ddown in reserved
baking dish. Pour remaining sour cream sauce over the top. Now bake
at 425 for 20 minutes. Sprikle remaining cheese on top, bake an
additional 5 minutes to melt the cheese. Garnish with parsley and
pour on the Picante Sauce. Serves 6. Converted by MMCONV vers. 1.40
Servings: 1 servings
Chicken Enchiladas With Sour Cream Recipe brought to you by Recipe Ideas
Categories: Chicken; Enchilada; Mexican; Poultry
The History of Recipes
We are able to follow the history of meal recipes back into history, certainly as far into history as the ancient Egyptians, and possibly even further. In practice though, mostly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he recounts how the Roman chefs made use of a wide range of herbs and spices, including some that we all recognise for example bay, fennel and dill. As we move on, there are a couple of interesting recipe books dating from the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that is popular today, but rather recipes for the types of food prepared by the cooks of the rich people of the period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the East, such as parsley and basil. The introduction of these new tastes created an eruption in books on cooking, many of which are now in private collections. During the following few hundred years, the wealthy families of the West competed with each other to lay on the most exotic banquets, and as a result cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes common in their social group. By the time we get to the 1900s, cooking books were in high demand, mostly due to increased literacy, more free time and a general increase in wealth. |
We hope you enjoy this Chicken Enchiladas With Sour Cream recipe.
