Green Chile, Sour Cream Enchiladas : Enchiladas Verdes de Jocoque

Ingredients:

• 3 cups chicken broth
• 9 Corn Tortillas
• 4 cups masa harina (in Mexican stores)
• 3 tablespoons flour
• 2 cups grated sharp cheddar cheese
• 1 cup cooked chicken
• 1 cup chopped green chile
• 1 medium onion, chopped
• ½ teaspoon garlic salt
• 2 cups sour cream
• Shortening

Method:

1. Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into the broth, and set aside.
3. Heat ½ inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top with remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese melts.

NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.

Recipe courtesy of Lawerence Wheeler.