Chicken Enchiladas

Ingredients

• 6 dried hot chilies, chopped
• 1 cup boiling water
• 5 fresh tomatoes, chopped
• ½ cup chopped onions
• ¼ tsp garlic, finely chopped
• pinch of sugar
• salt and pepper, to taste
• 2 eggs, beaten
• 1 cup cream
• 3 cup cooked chicken, shredded fine
• ⅔ cup grated Parmesan cheese
• ½ cup chopped onions
• 12 tortillas

Method

1. Soak the chilies in the boiling water 30 minutes. Puree in a blender with the tomatoes, onions, garlic, sugar, salt and pepper. Cook 5 minutes.
2. Combine the eggs with the cream. Slowly add to the sauce.
3. Combine the chicken with 3 tablespoons chili sauce and 1/3 cup cheese. Dip the tortillas in tomato sauce and fry in hot lard until limp, but not brown. Transfer the tortillas to a plate and place about 1/4 cup chicken mixture on each. Fold. Place seam-side down in a baking dish. Top with the remaining sauce, cheese and onions.
4. Bake 15 minutes at 350 degrees.

Notes

Serve with a fresh green salad for a Mexican party. Serves 6. From Rosauers (Poultry PL-3, Rev. '80).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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