2 c  Basic Green Sauce
1 c  Dairy Sour Cream
10    Flour Or Corn Tortillas; **
3 c  Cooked Chicken; Shredded
1 c  MontereyJack Cheese;Shredded
1    Dairy Sour Cream
Basic Green Sauce
Servings:  8
1 c  Onions; Chopped, 2 Med.
1/2 c  Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2    Cloves Garlic; Crushed
1 tb Oregano Leaves; Dried
1 c  Chicken Broth
2 c  Dairy Sour Cream

Servings: 5

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container; cover
and process until smooth, about 1 minute. Return mixture to saucepan; stir
in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Stir in sour cream. Cover and refrigerate any remaining sauce.

Makes about 4 cups of sauce.

** Tortillas should be 6-inches in diameter and should be warm.

Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to
350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon
1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam
sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce
over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese
is melted, about 15 minutes. Serve warm with sour cream.

RED ENCHILADAS:

Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
Substitute 3 cups of shredded cheese or cooked beef for the chicken.

Basic Red Sauce

Servings: 4

8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano
Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt

Cover chiles with warm water. Let stand until softened, about 30 minutes;
drain. Strain liquid; reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until
onion is tender. Stir in chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20
minutes; cool. Pour into a food processor workbowl fitted with steel blade
or into a blender container; cover and process until smooth. Cover and
refrigerate up to 10 days.

Makes about 2 1/2 cups sauce.