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Chile Verde Enchiladas

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      Title: CHILE VERDE ENCHILADAS
 Categories: Appetizers, Poultry
      Yield: 6 Servings
 
      6    Green chiles, roasted; peele
    1/4 ts Salt
    1/8 ts Cayenne
    1/2 md Yellow onion
      1 c  Sour cream
      1 oz Butter
     12    Corn tortillas
  1 1/2 c  Milk
  1 1/2 c  Cooked chicken; chopped
      4 oz Cheddar cheese; cubed small
           Scallions; minced
      3 tb Flour
 
  Recipe by: JHALAPI@WAYNEST1.BITNET Coarsely chop and combine the
  chiles and the onion. Saute in the butter until the onion is
  translucent (about 3 minutes). Remove from the heat. Set aside. Bring
  the milk to a boil in a (2 1/2 Qt.) saucepan. Coarsely chop or cube
  the cheese in a blender or food processor. Add the flour and 1/6 of
  the hot milk to the work bowl. Process to a paste-like consistency.
  Add the remaining milk into the work bowl. Process until smooth,
  pausing every so often to scrape the sides of the work bowl. Return
  the mixture to the saucepan. Cook, stirring steadily, over medium
  heat until smooth and thickened (about 1 minute). Add salt and
  pepper. To assemble the enchiladas: heat about 1/2" of oil in a
  skillet large enou to accommodate the tortillas. Preheat the oven to
  350 degrees. Heat the oil in the skillet to 300 degrees. Pass the
  tortillas, one at a time, through the oil to soften and seal them. DO
  NOT ALLOW THEM TO BECOME CRISP! Press between paper towels to drain.
  Fill each tortilla with 1 1/2 tablespoons each of chicken and the
  chile and onion mixture. Roll each tortilla up. Place the tortillas,
  seam side down, in a baking dish large enough to accommodate them.
  Cover. Bake about 10 minutes. Uncover. Top with the sauce. Bake for
  another 8 minutes. Serve immediately garnished with minced scallions
 
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