*  Exported from  MasterCook Mac  *
 
                             Chicken Enchiladas
 
 Recipe By     : Alan Gold
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken                          Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      recipe        Homemade Enchilada Sauce -- see recipe
    4                    boned and skinned chicken breast halves -- ground
    2      tbsps         olive oil
    1 1/2  tsps          worcestershire sauce
    2      tsps          cumin
      1/2  c             peanut oil
                         chopped scallions
                         chopped jalapeno pepper
                         corn tortillas
 
 Make Enchilada Sauce according to recipe.  Saute in large, heavy skillet 
 over high heat the olive oil, chicken, worcestershire sauce and cumin.  
 Cook just until chicken loses its pink color; remove immediately from 
 skillet.
 
 In small skillet heat peanut oil.  Cook tortillas one at a time for about 
 5 seconds on each side, just until softened.  As each tortilla is done 
 drain it briefly, dip it in enchilada sauce and fill with 3 tbsp of 
 chicken filling, chopped scallions, jalapenos.  Roll up and place seam 
 down in a shallow baking dish lightly coated with sauce.  When all the 
 enchiladas are in the dish, pour a little sauce over them, add some 
 grated cheese and broil to melt cheese.  Serve on a bed of lettuce and 
 top each serving with sour cream and salsa verde.
 
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 Per serving: 2012 Calories; 167g Fat (74% calories from fat); 103g 
 Protein; 29g Carbohydrate; 208mg Cholesterol; 2707mg Sodium