Recipe: Enchiladas San Antonio

Title: Enchiladas San Antonio
Categories: Poultry, Spices/etc., Mexican
Yield: 6 servings

1/2 md Onion,grated 2 Cooked chicken
1 Clove garlic,crushed -breasts,shredded
1 Tablespoon,cooking oil 4 oz Can green chiles
8 oz Can tomato sauce

"The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971.
New York City. Packed full of South Texas Recipes the way I eat them. Feel
like chicken tonight?!

Tortillas Sour Cream-you found it!

Saute 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.

BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS

Soft tortilla | Preparation

In a small frying pan, immerse tortilla in one-half inch of 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.



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