Café Olé’s Chicken Enchiladas

Poach boneless breasts of chicken until tender. Shred, add green chilies (with juice; about four ounces to two cups meat), about a tablespoon lime juice and sour cream to bind, season with equal parts cumin, chili powder and granulated garlic, salt to taste. Keep warm, roll in 6-in. flour tortillas heated and brushed with corn oil. Top with a white queso made with corn oil and jack cheese seasoned with the same spice mixture. Serve with beans.

This entry was posted in Eating, Oxford and tagged , . Bookmark the permalink.

One Response to Café Olé’s Chicken Enchiladas

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s