Ingredients
3 cups chicken broth
1/3 cup flour
12 ounces salsa
4 ounces green chilies, drained
1 cup chopped onion
1 garlic clove, chopped
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon basil
1/2 teaspoon oregano
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Preheat oven to 400 degrees. Grease 9x13 baking pan, set aside. In saucepan, blend chicken broth and flour. Cook, stirring, until broth thickens. Add salsa, chilies, onion, garlic, sugar and seasonings, mix well. Soften tortillas by dipping them into the hot mixture. Place a spoonful of chicken and a slice of cheese in each tortilla. Roll and place in the greased 9x13 baking pan. Repeat with remaing tortillas. Add sour cream to hot mixture, mix well. Pour over enchiladas. Top with grated cheese. Bake for 15 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ground New Mexico red — enchilada sauce, carne adovada