Ingredients Jump to Instructions ↓

  1. 2 c Basic Green Sauce

  2. 1 c Dairy Sour Cream

  3. 10 Flour Or Corn Tortillas; **

  4. 3 c Cooked Chicken; Shredded

  5. 1 c MontereyJack Cheese;Shredded

  6. 1 Dairy Sour Cream

  7. Basic Green Sauce

  8. Servings: 8

  9. 1 c Onions; Chopped, 

  10. 2 Med.

  11. 1/2 c Vegetable Oil

  12. 10 oz Fresh Spinach; Chopped

  13. 1/2 lb Tomatillos; Coarsely Chopped

  14. 4 oz Green Chiles; Chopped, 

  15. 1 cn

  16. 2 Cloves Garlic; Crushed

  17. 1 tb Oregano Leaves; Dried

  18. 1 c Chicken Broth

  19. 2 c Dairy Sour Cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.

  3. Makes about 4 cups of sauce.

  4. ** Tortillas should be 6-inches in diameter and should be warm.

  5. 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.

  6. Serve warm with sour cream.


  8. Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.

  9. Substitute 3 cups of shredded cheese or cooked beef for the chicken.

  10. 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.

  11. Makes about 2 1/2 cups sauce.


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