[CH] Tonights Dinner

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Boy, you guys would've laughed at the commotion my DH made from tonights
dinner. I didn't think they were hot at all. He kept on making noises
that made it sound like his mouth was on fire. Please!!! 

I made these enchiladas, they were not hot (as you will see from the
ingredients) and he kept on huffing and puffing as if his mouth was on
fire. It was quite funny.

Here is the recipe for tonights dinner - Over Easy Green Chile
Enchiladas:

                     *  Exported from  MasterCook  *

                     Over-Easy Green Chile Enchiladas

Recipe By     : The Grains Cookbook by Bert Greene
Serving Size  : 10   Preparation Time :0:00
Categories    : Chicken &Turkey                  Chiles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tbsp          olive oil
   1      small         yellow onion -- chopped
   2      cloves        garlic -- minced
   1                    jalapeno pepper -- chopped**
   2      4 oz cans     mild green chiles -- chopped
   2                    tomatoes -- peeled/seeded/choppe
     1/2  tsp           cumin seeds -- ground
   1      tsp           fresh cilantro -- chopped
   1      cup           cooked chicken or pork -- shredded
                        vegetable oil
  10                    Phony Tortillas -- recipe included
   1      cup           Monterey jack cheese -- grated
                        sour cream
                        shredded lettuce
                        PHONY TORTILLAS:
   1      cup           yellow cornmeal
     1/2  tsp           salt
     1/2  cup           bread flour
   1                    egg -- lightly beaten
   2      cups          water

Preheat the oven to 350°F.

Heat the oil in a large skillet over medium-low heat. Add the onion;
cook 2 minutes. Add the garlic and jalapeno peppers; cook 3 minutes
longer. Stir in the mild peppers, tomatoes, cumin, and cilantro. Raise
the heat to medium and cook, stirring occasionally, 5 minutes. Stir in
the meat; cook 2 minutes. Remove the skillet from the heat.

Heat 1 inch of vegetable oil in another large ksillet over medium heat.
Carefully dip each tortilla into the hot oil for a few seconds only.
Transfer the fried tortillas to paper towels.*

Fill each tortilla with the meat mixture and roll up. Place them in a
lightly greased baking dish. Sprinkle with the cheese, and bake 10
minutes. Serve with sour cream and shredded lettuce. Makes 10
enchiladas.

For Phony Tortillas: Combine the cornmeal, salt, and flour in a large
bowl. Stir in the egg and water until smooth.

Heat a lightly greased 6" nonstick skillet over medium heat. Spoon 3-4
tbsp batter into the hot pan. Turn and twist immediately to cover the
bottom of the pan. Cook 30 seconds, then flip and cook the other side.
Do not brown the tortilla. Place the cooled tortilla on a sheet of paper
towels. Continue the process, layering the cooked tortillas in paper
towels, until all the batter is used up.

Makes about 20 tortillas.

Note: These tortillas may be stored for several days in a plastic bag in
the refrigerator.
* I did not make the Phony Tortillas. I used wheat tortillas that I had
on hand. I did not fry them, I used them straight from the bag because
they were soft.

**  I added 1 thai bird chile to the chopped jalapeno in the filling. We
know how jalapenos are these days - no heat at all. 

                   - - - - - - - - - - - - - - - - - - 
Served with pink beans & tomatoes cooked with some cumin, coriander and
salt and pepper in the microwave on medium for 4 minutes.

RisaG

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