My great recipes packet 20 n henry's barbecue sauces card 22

McCall's Great American recipe card Chicken Enchiladas (6-f).

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Chicken Enchiladas

McCall?s recipe card # 6f

Red Chili Sauce

2 tablespoons shortening

3 tablespoons chili powder -- (3-4 tablespoons)

2 tablespoons all-purpose flour

3/4-teaspoon salt

1/2-teaspoon garlic salt

1 pinch oregano

1 pinch cumin

2 cups water

Directions for sauce

In medium skillet, melt shortening. Add rest of ingredients except water; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.

Salad oil

11 ounces tortillas -- (1 can)

1 cup light cream

2 chicken bouillon cubes

Filling

1 onion -- finely chopped

2 canned green chilies -- finely chopped

1 garlic clove -- crushed

1 pound tomato puree -- (1 can)

2 cups chopped cooked chicken

1/2 teaspoon salt

1 dash pepper

1/2-pound cheddar cheese -- grated

1. Make Red Chili Sauce. Keep warm.

2. In small skillet, heat 1/2-inch salad oil until very hot. Use 1 dozen tortillas from can. Fry, 1 at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.

3. In saucepan, heat cream with bouillon cubes, to dissolve.

4. Make Filling: In large skillet in 2 tablespoons hot oil; saut? onion until

tender, about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.

1. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-qt shallow baking dish. Pour Red Chili Sauce over tortillas, sprinkle with cheese. Bake, uncovered, 15 minutes.