El Charro Cheese Dip Food

CHILES RELLENOS - TUCSON'S EL CHARRO

Steps:

• Stuff each chile with cheese, and set aside.
• Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
• Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
• To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
• May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO

Steps:

• Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
• Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
• Place 2 tbls chicken in the center of each tortilla and roll each loosely.
• Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
• Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
• Garnish with the avocado and sour cream. Serve with shredded lettuce.