| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | Dried ancho chillies -or- | |
| 1/2 | ts | Crushed red pepper |
| 1 | cn | (8-ounce) tomatoes |
| 1 | sm | Onion, cut up |
| 1 | Clove garlic | |
| 1/2 | ts | Salt |
| 1 | tb | Cooking oil |
| 1/2 | c | Whipping cream |
| Salt and pepper | ||
| 1 | lb | Chorizo or Italian sausage |
| 2 | tb | Cooking oil |
| 12 | 6-inch tortillas | |
| 1/2 | c | Shredded cheddar cheese (2 ounces) |
| 1/4 | c | Sliced green onion |
INSTRUCTIONS
from Better Homes & Gardens Mexican Cookbook Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water. Let stand 45 to 60 minutes; drain. In blender container combine undrained tomatoes, onion, garlic, salt, and the drained chilies or crushed red pepper. Blend till smooth. In medium saucepan combine blended mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till slightly thickened. Stir in whipping cream; season to taste with salt and pepper. Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage with 2/3 cup of the sauce. In small skillet heat 2 tablespoons oil. Dip each tortilla in the hot oil for about 10 seconds of just till limp. Drain on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or till cheese melts. Just before serving sprinkle with green onion. Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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