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CHICKEN ENCHILADAS
12 Corn Tortillas 3 Tablespoons flour 2 Lbs. Monterey Jack cheese, grated 1 Tablespoon chile powder 2 Large onions, chopped 2 Cups cold water 3 Tablespoons lard or bacon grease 1 8 oz. can tomato sauce 2 Cooked chicken breasts, shredded
SAUCE Melt lard/bacon grease, stir in and mix well the flour and chile powder. Slowly add cold water, stirring constantly. Cook until smooth and somewhat thick. Add tomato sauce and stir.
ENCHILADAS Fry tortillas in hot grease for only a few seconds on both sides. Dip tortilla into sauce. Put on dish and sprinkle with chicken, chopped onions and cheese. Roll up tortilla jelly roll fashion. Do each tortilla one by one and arrange close together in a 13"x9" baking pan. Spread remaining cheese over enchiladas and pour hot sauce from pan over them. (Chopped up green onions and black olives sprinkled over top of sauce adds a nice finishing touch.) Set in hot oven for a few minutes until cheese has melted and bubbled up.
OLE
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Carol Miller Bric-A-Brac Korner
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