*  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