South of the Border Enchiladas


Chile Sauce*

  • 4 or 5 ancho or pasilla chiles
  • 2 cups water
  • 1 clove garlic


  • 24 soft corn tortillas
  • 2 cups cooked and shredded chicken
  • 1 white onion, finely chopped
  • 1 1/2 cups grated Mexican cheese*, divided
  • 1 pint sour cream
  • 1 cup Chile Sauce mixed with 1 cup chicken broth

* such as manchego (Monterey jack or mild Cheddar can be substituted)


  1. 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.
  2. 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.
  3. Enchiladas: Mix the chicken, onion and 1 cup of the cheese.
  4. Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.
  5. 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.
  6. 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.
  7. Repeat this process with the remaining tortillas.
  8. 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 until bubbly.
  9. Garnish with springs of fresh cilantro or strips of hot or mild peppers.
  10. Serve hot.

* The Chili Sauce can be made in quarts and kept almost forever in the refrigerator. It has many uses.

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