| south Of The Border Enchiladas 24 Soft Corn Tortillas
2 Cups Cooked And Shredded Chicken
1 White Onion. Finely Chopped
1 1/2 Cups Grated Mexican Cheese Such As Manchego (monterey
Jack Or Mild Cheddar Can Be Substituted), Divided
1 Pint Sour Cream
1 Cup Chile Sauce (recipe Below) Mixed With 1 Cup Chicken Broth prepare Chile Sauce (recipe Below). mix The Chicken, Onion And 1 Cup Of The Cheese. heat 2 Tablespoons Of Peanut Oil In A Skillet Until The Oil Is Medium Hot. dip Individual Tortillas Into The Chile/broth Sauce And Heat In The Skillet Until You See They Will Fold. This Will Only Take A Few Seconds. remove The Tortillas And Spread 2 Tablespoons Of The Chicken, Onion And Cheese Mixture On The Tortilla, Roll Up And Place In The Rectangular Dish. Repeat This Process With The Remaining Tortillas. mix The Remaining Chile/broth Sauce With The Sour Cream And Pour Over The Rolled Tortillas. Sprinkle The Remaining Cheese On Top And Bake In A 350 Degree Oven Until Bubbly. Garnish With Springs Of Fresh Cilantro Or Strips Of Hot Or Mild Peppers. Serve Hot. chile Sauce 4 Or 5 Ancho Or Pasilla Chiles
2 Cups Water
1 Clove Garlic place Chiles In A Pan With The Water And Garlic. Bring The Water To A Boil, Cover, Turn Off The Flame And Let Sit For At Least 20 Minutes Or Until Soft. put The Chiles, Garlic And The Water You Boiled Them In Into A Blender And Blend Until The Sauce Is Smooth. Add Salt To Taste. this Sauce Can Be Made In Quarts And Kept Almost Forever In The Refrigerator. It Has Many Uses.,/font> |
