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Add a photoServings: 5
Ingredients
- 2 c. Basic Green Sauce
- 1 c. Dairy Lowfat sour cream
- 10 x Flour Or possibly Corn Tortillas, **
- 3 c. Cooked Chicken, Shredded
- 1 c. MontereyJack Cheese,Shredded
- 1 x Dairy Lowfat sour cream Basic Green Sauce Servings: 8
- 1 c. Onions, Minced, 2 Med.
- 1/2 c. Vegetable Oil
- 10 ounce Fresh Spinach, Minced
- 1/2 lb Tomatillos, Coarsely Minced
- 4 ounce Green Chiles, Minced, 1 cn
- 2 x Cloves Garlic, Crushed
- 1 Tbsp. Oregano Leaves, Dry
- 1 c. Chicken Broth
- 2 c. Dairy Lowfat sour cream
Directions
- Servings: 5
- Cook and stir onions in oil in a 3-qt saucepan till tender. Stir in remaining ingredients except broth and lowfat sour cream. Cover and cook over medium heat for 5 min, stirring occasionally. Place mix in food processor workbowl fitted with steel blade or possibly in a blender container; cover and process till smooth, about 1 minute. Return mix to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 min.
- Stir in lowfat sour cream. Cover and chill any remaining sauce.
- Makes about 4 c. of sauce.
- ** Tortillas should be 6-inches in diameter and should be hot.
- Prepare basic green sauce and stir in the 1 c. of lowfat sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 c. 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, till cheese is melted, about 15 min. Serve hot with lowfat sour cream.
- RED ENCHILADAS:Substitute 2 c. of the Basic Red Sauce for the Basic Green sauce.
- Substitute 3 c. of shredded cheese or possibly cooked beef for the chicken.
- Basic Red Sauce
- Servings: 4
- 8 Ancho Chilies 3 1/2 c. Hot Water 1/2 c. Onion; Minced 2 Garlic; Cloves, minced 1/4 c. Vegetable Oil 8 ounce Tomato Sauce; 1 cn 1 Tbs Oregano Leaves; Dry 1 Tbs Cumin Seed 1 tsp Salt
- Cover chiles with hot water. Let stand till softened, about 30 min; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-qt saucepan till onion is tender. Stir in chilies, 2 c. of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 min; cold. Pour into a food processor workbowl fitted with steel blade or possibly into a blender container; cover and process till smooth. Cover and chill up to 10 days.
- Makes about 2 1/2 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 5 servings | |
| Calories 834 | |
| Calories from Fat 571 | 68% |
| Total Fat 64.52g | 81% |
| Saturated Fat 21.81g | 87% |
| Trans Fat 0.56g | |
| Cholesterol 144mg | 48% |
| Sodium 387mg | 16% |
| Potassium 957mg | 27% |
| Total Carbs 43.63g | 12% |
| Dietary Fiber 4.4g | 15% |
| Sugars 37.25g | 25% |
| Protein 23.95g | 38% |
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