Hamilton Beach MealMaker Express 80200 - Manual (Page 116)

840052500 Filling pt#2 12/22/98 11:05 AM Page 116 (1,1)
L
MEXICAN
COOKING TIP:
Make 2 batches of
tortillas and freeze one
for future use. If you are
freezing the tortiltas,
press them but do not
bake. Allow to cool and
place in a zipper-type
freezer bag. Wftten you
are ready to use,defrost
and heat tiie Press and
Griddle to hi^. Press
the tortilla 2 or 3 times
arrd then griddle 1
minute per side. Keep
warm while mri<ing the
filling.
116 Lfft-Ovffldnt
3
2
PREP: 5 min.
COOK: 20 min.
2 cups (8 ounces) chopped,
cooked chicken
ounces cream cheese
teaspoons minced dried onion
'h teaspoon garlic powder
1 (7 ounce) can chopped green chilies,
drained
1 cup (4 ounces) grated Cheddar cheese
'h cup (2 ounces) grated Monterey
Jack cheese
Yz cup (2 ounces) grated Cheddar cheese
1 (15 ounce) can enchilada sauce
1 recipe prepared Chili & Herb Tortilla
(page 25)
Preheat an oven to 350°F.
Combine the chicken, cream cheese, onion,
garlic powder, chilies, and first two cheeses.
Spoon about
'/4 cup of filling into the center of
each tortilla. Roll.
Cover the bottom of a baking dish with a little
of the enchilada sauce. Place the enchiladas
into the dish, seam side down, top with the
remaining sauce and cheese and bake for
20 minutes or until the cheese melts and
begins to brown.
Makes: 6
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Servirtg
Calories 611
Total Fat 34g
Saturated Fat 179
Cholesterol llOmg
Sodium 1.238mg
Carbohydrates 48g
Dietary Fiber 3g
Protein 26g