1 doz. corn tortillas
oil
green chile sauce with chicken*
2 cups sour cream
1/2 cup chopped green chile
1/2 cup minced onion
2 cups grated longhorn cheese
2 tomatoes, cut into wedges
~Fry corn tortillas in hot oil; keep tortillas soft; do not overcook.
~Drain on paper towel.
~Prepare green chile sauce* and keep warm over low heat. (Keep chile sauce hot so that cheese will melt.)
~Blend sour cream, green chile, and onion; set aside.
~Place tortillas in stacks of 3 layers (enchiladas can also be rolled instead of layered,) each topped with chile sauce, 1 Tbsp. sour cream mixture and cheese.
~Top layer should end with sour cream mixture and cheese.
~Garnish with tomato wedges.
Serve immediately.
Makes 4 3-layer servings or 12 rolled enchiladas.
*1 lb. chicken torn into pieces
1/2 cup chopped green chile
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 cup flour or cornstarch
1 1/4 cups water
~Cook chicken and cube or tear into bite-size pieces.
~Add chopped chile and salts.
~Prepare a gravy paste by mixing flour and 1/4 cup water; pour in 1 cup water and add to chicken mixture; stir well.
~Simmer 10-15 min.
~Makes 1 quart.