Green or red enchiladas
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Green or red enchiladas
  Mexican    Chicken    Cheese    Greens  
Last updated 6/12/2012 12:56:40 AM. Recipe ID 18953. Report a problem with this recipe.
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      Title: Green or red enchiladas
 Categories: Mexican, Chicken, Cheese
      Yield: 5 Servings
      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
  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.
  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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Recipe ID 18953 (Apr 03, 2005)

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