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- Exported from MasterCook *
GREEN OR RED ENCHILADAS
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Poultry
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Basic Green Sauce
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas -- **
3 c Cooked Chicken -- Shredded
1 c MontereyJack Cheese -- Shredded
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
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.
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