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Enchiladas 19

A mexican recipe for Enchiladas 19, made with Unseasoned Rice Wine Vinegar, Granulated Sugar, Kosher Salt, Ground Black Pepper, and Plum Tomatoes. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 1/2 cup
• 3/4 lb
• 6 tbsp
• 8 oz
• 1 2/3 cup
• 1/2 cup
• 1/2 tsp
• 1/3 cup
• 2 3/4 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1 1/2 tbsp

Method (preview)

1. 1

   The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved.

2. 2

   Add tomatoes and green onions; cover and refrigerate overnight.

3. 3

   Preheat oven to 350 degrees.

4. 4

   Grease a 9-by-13- inch baking pan.

5. 5

   In a large bowl, mix together chicken, green onions and cheese.

6. 6

   Lay tortillas out on a work surface.

7. 7

   Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla.

8. 8

   Roll up tortillas; place in the baking pan.

9. 9

   Pour about 1 1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through.

10. 10

    Top with tomato salad; pass extra sauce at the table.

11. 11

    Place a large, heavy saucepan over medium-high heat.

12. 12

    When pan is hot, add oil and onion; saute until tender.

13. 13

    Meanwhile, pour cream into a small bowl.

14. 14

    Add red pepper flakes, cayenne, black pepper, chicken base and mustard; mix well.

15. 15

    When onion is tender, add cream mixture to pan.

16. 16

    Bring to a simmer; cook about 3 minutes, stirring frequently.

17. 17

    Dissolve cornstarch in water; stir mixture into simmering cream sauce.

18. 18

    Return sauce to a light simmer, then remove from heat.