"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken and Egg Enchiladas Recipe

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This recipe for Chicken and Egg Enchiladas is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tbsp butter
1 small onion, chopped
1 large celery stalk, trimmed and chopped
1 Tbsp flour
1/2 cup milk or half-and-half
1 can (7 oz) diced mild chiles, undrained
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 hard-cooked eggs, chopped
2 cups diced cooked chicken
4 flour tortillas, each 9 inches in diameter
1 cup grated asadero or Monterey Jack cheese
1 Tbsp minced fresh cilantro

1) Preheat oven to 425F.

2) Melt the butter in a large skillet. Add the onion and celery and saute over high heat 2 minutes. Stir in the flour and cook 1 minute to form a paste. Stir in the milk and cook 1 minute or until the mixture is thick. Stir in the chiles, ground cumin, salt, and pepper. Cook 30 seconds for the flavors to blend. Stir in the eggs and the chicken and heat through, about 1 minute.

3) Butter a glass 9-inch square baking dish. Working with one flour tortilla at a time, spoon 1/4 of the chicken mixture down the center of the tortilla. Fold the sides of the tortilla tightly to the center to enclose the chicken filling. These tortillas are stuffed to capacity, so be careful placing each seam-side down in th baking dish. Repeat with the remaining chicken filling and tortillas.

4) Mix the cheese and cilantro together with your fingers. Sprinkle the cheese mixture over the tortillas.

5) Bake the enchiladas for 10 minutes or until the cheese melts. Remove the dish from the oven and let stand 1 minute.




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