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| Green Or Red Enchiladas Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 5
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Ingredients
2 cup basic green sauce
1 cup dairy sour cream
10 flour or corn tortillas; **
3 cup cooked chicken; shredded
1 cup montereyjack cheese; shredded
1 dairy sour cream
1 basic green sauce
1 servings: 8
1 cup onions; chopped, 2 med.
1/2 cup 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 tablespoon oregano leaves; dried
1 cup chicken broth
2 cup dairy sour cream
Cooking 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 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.
cheese/eggs,mexican,poultry
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