Green or Red Enchiladas

Ingredients

Directions

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.

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.

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.