*  Exported from  MasterCook  *
 
                          GREEN OR RED ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Mexican                          Poultry
                 Cheese/Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   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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