Enchiladas de France

1/3 cup sour cream
2-3 ounce packages of cream cheese, softened
2 cups coarsely chopped chicken cooked or other meat
1/2 cup thinly sliced green onions
1/2 cup whole corn
1/8 teaspoon chil1 powder
Twelve 8 inch size corn tortillas
6 ounces of Jalapeno peppers
Cheese roll cut in rounds
Tomato sauce:
2 tablespoons margarine
1 small carrot
1/2 onion, chopped
1/4 teaspoon thyme
1 bay leaf
1/3 cup flour
Two 16 ounce cans of tomatoes
3 cups water
Salt and pepper to taste
2 teaspoons sugar
2 cloves of garlic, minced
1/2 teaspoon Tabasco sauce

For tomato sauce:
Melt margarine, add carrot, onion, thyme and bay leaf. Cook until golden brown. Add flour and cook until it is golden. Add tomatoes, water, salt, pepper, sugar garlic and Tabasco sauce. Bring to a boil, stirring constantly. Cook over low heat for an hour. Strain. Bring back to a boil and cook 4 to 5 minutes more, stirring constantly.

Makes about 2 cups of sauce.

Two 16 ounce cans of tomato sauce can be substituted for homemade sauce.

For enchiladas:
In a medium bowl beat together sour cream and cream cheese until smooth and fluffy. Add chicken or other meat, green onions and corn. Mix well.

Soften tortillas by heating for a few seconds in a buttered dish in microwave oven. In a 9 x 13 inch baking pan, spread a thin layer of tomato sauce as well, arrange about 1/4 cup of meat mixture down the center of each tortilla. Roll tortillas, place tortillas, seam side down on top of tomato sauce in baking dish. Spoon additional tomato sauce over tortillas as desired. Cover with foil. Bake at 350F for about 20 minutes. Remove from oven and place 2 or 3 rounds of cheese on each tortilla, return to oven and bake uncovered just until cheese melts. Serve with additional warm tomato sauce on side.

Serves 6.

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Cajun Country -- New Iberia, Louisiana