Enchiladas Tapatias

[Baja Margie]

After you've made this sauce, you will never want to buy enchilada sauce from a can again. It's easy and authentic !

corn tortillas
oil

Sauce

10 Ancho ( or California) chiles, deveined and seeded.
2 1/2 cups boiling water
1 large onion, chopped
4 garlic cloves, sliced
3 TBLSP oil
Salt to taste

1 1/2 chicken breast, cooked and shredded
1 cup sour cream
1/2 pound anejo or parmesan cheese, grated

To make sauce: soak the chiles in the boiling water for about 10 minutes. Puree with the water Set aside. Saute the onion and garlic in hot oil until translucent. Add the puree and salt to taste. Cook for about 10 minutes to blend the flavors.

Fry the tortillas very briefly in hot oil. Dip in to sauce, fill with chicken and roll up.Spread a very slight amount of the sauce on bottom of the baking dish. Arrange the rolled tortillas in the baking dish. Top with more sauce, then with sour cream. Sprinkle with crumbled cheese and place in 350 degree over for about 15 minutes.

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I double this, so that there's enough for the next day. I buy the boneless skinless chicken breast, and cook them in a skillet with a bit of garlic and olive oil. They don't take long to cook it helps to cover them and let them steam. You don't have to add the sour cream to the oven dish if you don't want, it can be served on the side.

These are wonderful !!

[Qanisqineq]

1. Sounds so easy and so good!

I've just started getting into cooking in the last 6 months so I'm checking out everyone's hints and recipes here at DU. Thanks, I'll try this one!

[Eurobabe]

2. Margie, is this the kind of enchilada sauce they use

on cheese enchiladas? If so, many thanks, I have ALWAYS wondered how to make that...

Have you ever seen any recipes with a touch of cumin in the sauce? thanks!

[Baja Margie]

3. Yes, it's the same !

It's easy really !