South of the Border Enchiladas
- 24 soft corn tortillas
- 2 cups cooked and shredded chicken
- 1 white onion.
- 1 1/2 cups grated Mexican cheese *, divided
- 1 pint sour cream
- 1 cup Chile
Sauce (recipe below) mixed with 1 cup chicken broth
* such as manchego (Monterey jack or mild Cheddar can be substituted)
- 4 or 5 ancho or pasilla chiles
- 2 cups water
- 1 clove garlic
- Prepare Chili Sauce: Place chiles in a pan with the water and garlic. Bring the
water to a boil, cover, remove from the heat 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.
- Enchiladas: 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 F oven
- Garnish with springs of fresh cilantro or strips of hot or mild peppers.