Chicken Enchiladas With Ancho Chile Cream Sauce

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 16 ounces light sour cream
• 1 (7 ounce) can 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 mushroom, 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

Recipe

• 1 ancho chile cream sauce:.
• 2 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.
• 3 cut stems off of chiles, cut open and scrape out seeds. combine ancho chiles, reserve liquid and garlic in blender and puree.
• 4 combine cream and chile puree in heavy skillet.
• 5 bring to a boil, reduce heat, simmer for 3 minutes. whisk in lime juice, season with salt. strain sauce (not really necessary).
• 6 enchilada filling:.
• 7 mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
• 8 mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 tbsp of ancho chile cream sauce, salt and pepper to taste.
• 9 assembly:.
• 10 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.
• 11 repeat. may need another small glass dish for all enchiladas.
• 12 cover with foil and bake 30 - 45 minutes. uncover and sprinkle with 1 cup of cheese. bake uncovered until cheese melts, approximately 5 minutes.
• 13 serve with sour cream, guacamole and pico de gallo.