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.
Other Southwestern enchilada recipes you may like...
Chicken and Sour Cream Enchiladas
Lazy Pork Enchiladas with Red Sauce
San Antonio River Walk Enchiladas
Tex Mex Truckstop Enchiladas