INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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