Ingredients:
16 ounces light sour cream
1 (7 ounce) cans diced green chilies
4 large green onions
1 cup cilantro, chopped
2 teaspoons cumin, ground fresh
2 cups cooked chicken, shredded
2 cups shredded extra-sharp cheddar cheese
2 medium tomatoes, seeded and chopped
1/2 lb button mushrooms, sliced and sauteed
2 dried ancho chiles
4 large garlic cloves
2 cups whipping cream
4 teaspoons fresh lime juice
8 (8 inch) flour tortillas
Directions:
Ancho Chile Cream Sauce:.
Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
Combine cream and chile puree in heavy skillet.
Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
Enchilada Filling:.
Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
Assembly:.
Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
Repeat. May need another small glass dish for all enchiladas.
Cover with foil and bake 30 – 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
Serve with sour cream, guacamole and pico de gallo.
Servings: 8
Time preparation: 120 min.
Time total: 180 min.