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Ingredients:
2 cup basic green sauce
1 cup dairy sour cream
10 flour or corn tortillas, **
3 cup cooked chicken, shredded
1 cup montereyjack cheese, shredded
1 dairy sour cream
1 basic green sauce
1 servings: 8
1 cup onions, chopped, 2 med.
1/2 cup vegetable oil
10 oz fresh spinach, chopped
1/2 lb tomatillos, coarsely chopped
4 oz green chiles, chopped, 1 cn
2 cloves garlic, crushed
1 tbsp oregano leaves, dried
1 cup chicken broth
2 cup dairy sour cream
Instructions:
Servings: 5
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir
in remaining ingredients except broth and sour cream. Cover and cook
over medium heat for 5 minutes, stirring occasionally. Place mixture
in food processor workbowl fitted with steel blade or in a blender
container; cover and process until smooth, about 1 minute. Return
mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and
refrigerate any remaining sauce.
Makes about 4 cups of sauce.
** Tortillas should be 6-inches in diameter and should be warm.
Prepare basic green sauce and stir in the 1 cup of sour cream. Heat
oven to 350 degrees F. Dip each tortilla into the sauce to coat both
sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and
roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking
dish. Pour remaining sauce over enchiladas and sprinkle with the
cheese. Bake, uncovered, until cheese is melted, about 15 minutes.
Serve warm with sour cream.
RED ENCHILADAS:
Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
Substitute 3 cups of shredded cheese or cooked beef for the chicken.
Basic Red Sauce
Servings: 4
8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2
Garlic; Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn
1 Tbs Oregano Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
Cover chiles with warm water. Let stand until softened, about 30
minutes; drain. Strain liquid; reserve. Remove stems, seeds and
membranes from chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in chilies, 2 cups of
the reserved liquid and the remaining ingredients. Heat ot boiling,
reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food
processor workbowl fitted with steel blade or into a blender
container; cover and process until smooth. Cover and refrigerate up
to 10 days.
Makes about 2 1/2 cups sauce.
Servings: 5
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Recipes
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Mexico
Green Or Red Enchiladas Recipe brought to you by Mexican Recipes To-Go
