Enchiladas Verde
Description
This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.
Enchiladas Verde
Servings: 6
Calories: 355
Protein: 15 g
Fat: 19 g
Cholesterol: 70 mg
* Ingredients:
1 can (10-oz.) whole green Spanish tomatoes
1 raw egg
5 oz. plain nonfat yogurt
½ t. mole verde
¼ cup onions, sliced and sautéed
1 t. McKay's Chicken-style Seasoning
3 chilies poblanos, peeled and deveined
1 dozen corn tortillas
4 oz. Neufchâtel cheese
1 ripe avocado
1 cup white or yellow cheese, grated
8 radish rosebuds
* Directions:
Place green tomatoes and raw egg in blender. Add yogurt, mole verde,
onions, McKay's seasoning, and chilies poblanos. Blend until smooth
sauce is formed. Heat sauce over low heat until egg is cooked. Gently
heat a tortilla in hot oil until soft and pliable, but not crisp. Dip
the heated tortilla in the green sauce, covering both sides. Place on
clean plate. Put small wedge of Neufchâtel cheese and small wedge of
avocado in the center of each tortilla. Roll into a tight roll and
place close together in a large, flat baking pan. When the casserole
is full, cover the top with foil and place in a 350ºF oven for about
15 minutes or until heated through. Before serving, cover with
remaining heated sauce; sprinkle with grated cheese and decorate with
radish roses.
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