Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Plucky enchiladas
Date: October 30, 2007
Send by kdipaolo at formulagoldmine.com May 18, 2001
2 (4 ounce) cans whole green chiles, drained
1/2 normal cup plus 1 tablespoon vegetable oil, divided
1 large clove garlic, minced
1 (28 ounce) can whole tomatoes
2 normal cups chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano
3 normal cups cooked shredded chicken or turkey
2 normal cups sour cream
8 ounces shredded Cheddar cheese (2 normal cups)
12 to 16 corn tortillas
Rinse seeds from chiles and chop. Heat 2 tablespoons oil in average saucepan. Add chiles and garlic, sauté.
Drain tomatoes, reserving 1/2 normal cup liquid. Break up tomatoes. Add tomatoes, onions, salt, oregano and reserved 1/2 normal cup tomato liquid to sautéed chiles and garlic. Simmer uncovered, about 30 minutes, or until thick. Set aside.
Mix meat with sour cream and cheese.
Heating remaining 1/2 normal cup oil in average skillet. Fry tortillas until limp. Drain.
Divided meat mixture into 12 to 16 portions. Spoon a portion of meat onto each tortilla, roll up. Place enchiladas, seam-side down, in an ungreased oblong baking dish. Pour reserved chile mixture over them. Bake in a 350 degree F oven for 20 minutes, or until heated through.
Yield: 12 to 16 servings