Ingredients
6 green chiles, roasted, peele
1/4 tsp salt
1/8 tsp cayenne
1/2 medium yellow onion
1 cup sour cream
1 oz butter
12 corn tortillas
1 1/2 cup milk
1 1/2 cup cooked chicken, chopped
4 oz cheddar cheese, cubed small
1 scallions, minced
3 tbsp flour
Directions
Recipe by: JHALAPI@WAYNEST1.BITNET Coarsely chop and combine the
chiles and the onion. Saute in the butter until the onion is
translucent (about 3 minutes). Remove from the heat. Set aside. Bring
the milk to a boil in a (2 1/2 Qt.) saucepan. Coarsely chop or cube
the cheese in a blender or food processor. Add the flour and 1/6 of
the hot milk to the work bowl. Process to a paste-like consistency.
Add the remaining milk into the work bowl. Process until smooth,
pausing every so often to scrape the sides of the work bowl. Return
the mixture to the saucepan. Cook, stirring steadily, over medium
heat until smooth and thickened (about 1 minute). Add salt and
pepper. To assemble the enchiladas: heat about 1/2" of oil in a
skillet large enou to accommodate the tortillas. Preheat the oven to
350 degrees. Heat the oil in the skillet to 300 degrees. Pass the
tortillas, one at a time, through the oil to soften and seal them. DO
NOT ALLOW THEM TO BECOME CRISP! Press between paper towels to drain.
Fill each tortilla with 1 1/2 tablespoons each of chicken and the
chile and onion mixture. Roll each tortilla up. Place the tortillas,
seam side down, in a baking dish large enough to accommodate them.
Cover. Bake about 10 minutes. Uncover. Top with the sauce. Bake for
another 8 minutes. Serve immediately garnished with minced scallions
Servings: 6 servings
Chile Verde Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican
The History of Recipes
We are able to read the history of `recipes` way back into history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of a wide range of aromatic flavors, including some that we all recognise for example thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like basil and rosemary. These new foods and tastes caused a surge in manuscripts on cooking, many of which are kept safe in private collections. During the next few centuries, the rich and powerful families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down the recipes of their peers. By the advent of the 20th century, cookery publications are starting to become popular due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Chile Verde Enchiladas recipe.
