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Ingredients

• 12 5-inch blue corn tortillas
• oil, preferably canola or corn, to a depth of 1-inch
• 1 cup finely shredded poached chicken breast
• 4 teaspoons of minced white onion
• 4 cups of green chile sauce
• 1 cup mild cheddar cheese
• Green Chile Sauce: Sauce (makes about 6 cups)
• ½ pound lean ground beef
• 4 cups water
• 2 cups chopped, roasted chile, preferable New Mexico green or Anaheim, fresh or frozen
• 2 medium tomatoes, chopped, or 1 cup of canned crushed tomatoes
• 1 teaspoons minced white onion
• 1 teaspoon salt
• 1 clove garlic, minced
• ¼ teaspoon white pepper
• ¼ teaspoon Worchestershire sauce
• 2 tablespoons cornstarch dissolved in 2 tablespoons of water
• additional salt and white pepper.

Description

While Vacationing In Northern New Mexico, We Stopped For Lunch At Rancho De Chimayo’. I Had These Fabulous Enchiladas Made With Blue Corn Tortillas And Green Chili Sauce. They Have A Gift Shop And I Found A Cookbook Containing Most Of The Restaurant’s

Group Recipes