Green Or Red Enchiladas Recipe

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Servings: 5

Ingredients

Cost per serving $2.37 view details
  • 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

  1. Servings: 5
  2. 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.
  3. Stir in lowfat sour cream. Cover and chill any remaining sauce.
  4. Makes about 4 c. of sauce.
  5. ** Tortillas should be 6-inches in diameter and should be hot.
  6. 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.
  7. RED ENCHILADAS:Substitute 2 c. of the Basic Red Sauce for the Basic Green sauce.
  8. Substitute 3 c. of shredded cheese or possibly cooked beef for the chicken.
  9. Basic Red Sauce
  10. Servings: 4
  11. 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
  12. 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.
  13. 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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