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Green or Red Enchiladas |
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Green or Red Enchiladas - print recipe
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| Yield: |
| 5 |
| Ingredients: |
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2 cup
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Basic Green Sauce |
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1 cup
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Dairy Sour Cream |
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10
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Flour Or Corn Tortillas, ** |
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3 cup
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Cooked Chicken, Shredded |
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1 cup
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MontereyJack Cheese,Shredded |
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1
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Dairy Sour Cream |
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Basic Green Sauce |
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Servings: 8 |
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1 cup
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Onions, Chopped, 2 Med. |
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1/2 cup
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Vegetable Oil |
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300 g
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Fresh Spinach, Chopped |
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0.3 kg
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Tomatillos, Coarsely Chopped |
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120 g
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Green Chiles, Chopped, 1 cn |
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2
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Cloves Garlic, Crushed |
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20 ml
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Oregano Leaves, Dried |
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1 cup
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Chicken Broth |
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2 cup
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Dairy Sour Cream |
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| Method: |
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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