| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
Mexican |
Mexican, Poultry, Cheese/eggs |
5 |
Servings |
INGREDIENTS
| 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 |
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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