My Recipes

Title: Green or Red Enchiladas

User: nnss

Yield: 5 servings

Categories: mexican, cheese, chicken

amount unit name
2 C basic green sauce
1 C dairy sour cream
10 flour or corn tortillas **
3 C cooked chicken shredded
1 C montereyjack cheeseshredded
1 dairy sour cream
basic green sauce
servings: 8
1 C onions chopped, 2 med.
1/2 C 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 TB oregano leaves dried
1 C chicken broth
2 C dairy sour cream
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


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.
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
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.