ENCHILADAS SAN ANTONIO
Ingredients:
1/2 medium onion, grated
1 clove garlic, crushed
1 T. cooking oil
1 (8 oz.) can tomato sauce
2 cooked chicken breasts, shredded
1 (4 oz.) can green chiles
Sauté onion and garlic in cooking oil until onion is clear. Add
tomato sauce and simmer a few minutes. Set aside.
Prepare tortillas (two per serving) as you do for soft tacos. On
tortilla place pieces of shredded chicken breast and some cut-up
green chiles. Roll up and place folded side down on serving plate.
Spoon hot tomato sauce over enchiladas and top with sour cream.
In a small frying pan, immerse tortilla in 1/2 inch hot (but not
smoking) cooking oil for about thirty seconds, turning once and
then immediately removing to plate with food turner. Tortilla must
not get crisp but must remain pliable so that it can be easily rolled
up.
B-man
