Contestant: Carmen Holmes - Adult Fourth Place
Ingredients:
1 - 15 ¼ ounce can pineapple tidbits in juice
1 cup thinly (1/8") sliced carrots
½ cup dried apricots, chopped
1 ½ cup chicken breast, cooked and chopped
½ cup slivered almonds
2 cups finely shredded cheese (Co-Jack)
8 - 8 inch flour tortillas
2 tablespoons flour
1 teaspoon ground mustard
½ tsp salt
2 cups skim milk
6 eggs, beaten
¾ cups sweet and sour sauce
Directions:
Drain pineapple well and discard juice. Steam carrots about 3 minutes,
until crisp and tender. Mix together pineapple, carrot, apricot,
chicken, almonds and 1 ½ cups cheese into a dish. Make a
straight cut down tortillas, about 1" from edge. Discard the
small pieces.
Spoon filling equally among tortillas, parallel to cut edge. Starting
with cut edge, tightly roll up each tortilla and place seam side
down in a greased 9 x 13 x 2 baking dish.
Mix together flour, mustard, and salt. Add small amount of milk
and stir until smooth. Stir together flour mix, remaining milk and
beaten eggs. Pour over filled tortillas in baking dish. Cover and
refrigerate 8 - 12 hours. Remove from refrigerator and let stand
at room temperature for 30 minutes. Preheat oven to 350ºF.
Cover loosely with aluminum foil and bake 25 minutes. Remove foil
and bake another 10 minutes. Remove from oven and spread sweet and
sour sauce on each enchilada. Sprinkle remaining ½ cup cheese
over all. Bake another 5-10 minutes until cheese is melted. Serve
warm.
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