1/2 teaspoon salt, a good pinch of cayenne pepper, remaining
ish and place the rolled enchiladas seam side down. Top with
Heat oven to 350 degrees F.
Stir 1 cup sour cream into salsa.
Dip each tortilla into sauce to coat both sides.
Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
Place seam sides down in ungreased rectangular baking dish.
Pour remaining sauce over enchiladas.
Sprinkle with cheese.
Bake uncovered about 15 minutes or until cheese is melted.
Serve with sour cream if desired.
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
he cheese melts and the enchiladas are hot and bubbly, from
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd roll.
Place two enchiladas in the center of each
o let flavors meld.
ENCHILADAS:
Preheat oven to 350
he sauce I used a recipe from another site, with a
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
of the packet of Good Seasons (reserve 1/4), paprika
nchilada sauce for traditional rolled enchiladas.
Coat the bottom of
o blend well.
For Enchiladas:
Heat tortillas, 1 at
5 minutes or just until enchiladas are warmed through and cheese
ortilla, enclosing filling.
Arrange enchiladas seam side down in prepared
ater to adjust thickness.
Enchiladas:.
Heat the oil in
or 10-15 minutes.
Enchiladas:
350 degree fahrenheit oven
ver the top of the enchiladas.
Pour the bouillon mixture
ach stack. (Keep plates of enchiladas hot in oven while cooking