Green or red enchiladas

Yield: 5 servings

Ingredients:

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.

Instructions:

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.