Green or red enchiladas

5 servings

Ingredients

Quantity Ingredient
2 cups Basic Green Sauce
1 cup Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 cups Cooked Chicken; Shredded
1 cup MontereyJack Cheese;Shredded
1 Dairy Sour Cream
Basic Green Sauce
Servings: 8
1 cup Onions; Chopped, 2 Med.
½ cup Vegetable Oil
10 ounces Fresh Spinach; Chopped
½ pounds Tomatillos; Coarsely Chopped
4 ounces Green Chiles; Chopped, 1 cn
2 Cloves Garlic; Crushed
1 tablespoon Oregano Leaves; Dried
1 cup Chicken Broth
2 cups Dairy Sour Cream

Directions

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 ¼ 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 3½ cups Warm Water ½ cup Onion; Chopped 2 Garlic; Cloves, chopped ¼ 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 ½ cups sauce.

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