Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Basic Green Sauce 1/2 c Vegetable Oil
1 c Dairy Sour Cream 10 oz Fresh Spinach; Chopped
10 Flour Or Corn Tortillas; ** 1/2 lb Tomatillos; Coarsely Chopped
3 c Cooked Chicken; Shredded 4 oz Green Chiles; Chopped, 1 cn
1 c MontereyJack Cheese;Shredded 2 Cloves Garlic; Crushed
1 Dairy Sour Cream 1 tb Oregano Leaves; Dried
Basic Green Sauce 1 c Chicken Broth
Servings: 8 2 c Dairy Sour Cream
1 c Onions; Chopped, 2 Med.

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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