Green or Red Enchiladas

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℉ (180℃). Dip each tortilla into the sauce to coat both sides. Spoon ¼ 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 2½ cups sauce.