China Airlines code (tourism) and Chicken Enchiladas (recipes)

China Airlines code (tourism)

China Airlines's international airline code is CI.

Chicken Enchiladas

Yield: Makes 4 to 6 servings

Ingredients:

1broiler-fryer chicken (about 3 pounds), cut into 8 pieces

3fresh poblano chilies, roasted, peeled, seeded, deveined and diced

1large tomato, peeled, seeded and chopped

1/2cup finely chopped white onion

1clove garlic, minced

1/2teaspoon ground cumin

1/4teaspoon salt

1/2cup chicken broth

1-1/2cups whipping cream

12corn tortillas (6-inch diameter)

2cups (8 ounces) shredded queso Chihuahua or Monterey Jack cheese

Green onions and slivered red bell peppers for garnish

Arroz Rojos (recipe follows, optional)

Preparation:

1.Place chicken in single layer in 12-inch skillet. Sprinkle with chilies, tomato, white onion, garlic, cumin and salt; add broth. Bring to a boil over medium-high heat. Reduce heat. Cover; simmer 1 hour or until chicken is tender.2.Remove chicken from skillet with tongs, shaking off vegetable pieces. Let stand until cool enough to handle.3.Skim and discard fat from skillet. Bring remaining broth mixture to a boil over medium-high heat. Boil 4 to 8 minutes until mixture is reduced to 2 cups. Pour reduced broth mixture into 13X9-inch Baking dish.4.Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds.5.Preheat oven to 375°F. Heat cream in medium skillet over medium heat to just below boiling; remove from heat.6.Dip 1 tortilla in cream with tongs a few seconds or until limp. Remove, draining off excess cream. Spread about 3 tablespoons chicken down center of tortilla.7.Roll up; place on sauce in Baking dish. Repeat with remaining tortillas, cream and chicken. Pour any remaining cream over enchiladas.8.Sprinkle cheese over enchiladas. Bake 25 to 30 minutes until sauce is bubbly and cheese is melted. Garnish, if desired. Serve with Arroz Rojos, if desired.

Arroz Rojos

Yield: Makes 4 to 6 servings

Ingredients:

2tablespoons vegetable oil

1cup uncooked long-grain white rice (not converted)

1/2cup finely chopped white onion

1clove garlic, minced

1/2teaspoon salt

1/2teaspoon ground cumin

Dash chili powder

2large tomatoes, peeled, seeded, chopped

1-1/2cups chicken broth

1/3cup shelled fresh or thawed frozen peas

2tablespoons chopped pimiento

Red pepper arrows for garnish*

Preparation:

1.Heat oil in medium skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.2.Add onion; cook and stir 1 minute. Stir in garlic, salt, cumin and chili powder. Add tomatoes; cook and stir 2 minutes.3.Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.4.Stir in peas and chopped pimiento. Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed. Rice grains will be slightly firm and separate, rather than soft and sticky. Garnish, if desired.

Serves 10

1 dozen corn tortillas

½ cup chopped onion

1 can tomatoes and chilies (10 oz. Renown)

2 cups diced cooked chicken

1–½ pt. sour cream

½ cup chicken stock

½ lb. grated Monterrey Jack cheese

Run tortillas through hot grease to soften and stack until ready to use. In a 3 quart Baking dish, layer the following:

½ tortillas (torn into pieces)

½ chopped onions

½ can tomatoes & chilies

salt (to taste)

½ chicken

1 pt. sour cream

Repeat with 2nd layer of each and top with ½ pt. sour cream mixed with the chicken stock. Sprinkle cheese over the top.

Cover with foil and bake 20-25 minutes in a 350º oven.

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