Title: Green or Red Enchiladas
Yield: 5 servings
|2||C||basic green sauce|
|1||C||dairy sour cream|
|10||flour or corn tortillas **|
|3||C||cooked chicken shredded|
|1||dairy sour cream|
|basic green sauce|
|1||C||onions chopped, 2 med.|
|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|
|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|
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
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.