Recipe for South Of The Border Enchiladas from the Southwestern section.
South of the Border Enchiladas24 soft corn tortillas
2 cups cooked and shredded chicken
1 white onion. finely chopped
1 1/2 cups grated Mexican cheese such as manchego (Monterey
jack or mild Cheddar can be substituted), divided
1 pint sour cream
1 cup Chile Sauce (recipe below) mixed with 1 cup chicken broth Prepare Chile Sauce (recipe below). 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 oven until bubbly. Garnish with springs of fresh cilantro or strips of hot or mild peppers. Serve hot. Chile Sauce 4 or 5 ancho or pasilla chiles
2 cups water
1 clove garlic Place chiles in a pan with the water and garlic. Bring the water to a boil, cover, turn off the flame 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.,/font>
We hope you enjoy your freshly made South Of The Border Enchiladas. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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