->Chilaquiles 11 <-

1 1/2 lbs boneless chicken breasts, cooked and cut in chunks

12 corn tortillas

1/2 cup corn oil

7 ounce can green chiles, cut in strips

4 cups Chihuahua or Jack cheese, grated

2 cups enchilada sauce or use canned enchilada sauce

1 1/2 cup sour cream

Cut tortillas into one inch strips and fry in oil until crisp. Drain

on paper towels. Combine enchilada sauce with sour cream in saucepan.

Heat thoroughly. In a 9 x 14 pan layer the tortilla strips, chicken, chile strips,

cheese and enchilada sauce. Repeat. Top with a layer of tortilla

350 degrees for 25 minutes

or until cheese is melted and chilaquiles are bubbling. Put a dollop

of sour cream over each serving.

Taos Style Enchilada Sauce

12 to 20 dried red New Mexico chiles or 5 tablespoons New Mexico chile powder

3 clove garlic, minced

1 med onion, quartered

1 teaspoon cinnamon

1 tablespoon sugar

2 ounce cans tomato sauce

salt and pepper to taste

Remove stems and seeds from chiles. In a medium sauce pan, simmer

chiles in 3/4 cup water for ten minutes or until tender. Puree in

food processor with garlic, onion, cinnamon and sugar. (If you're

using powdered chiles, puree all ingredients including tomato sauce

1/2 cup water in food processor pan. Add tomato sauce, salt and pepper. Simmer for 20 minutes to

an hour.