Green Or Red Enchiladas

Green Or Red Enchiladas Category Mexican 
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Ingredients And Procedures

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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