Mexican: Chicken Enchilada Sauce

posted by Ann Sanders 12-05-100 8:39 AM

Chicken Enchilada Sauce

4 oz.can green chiles
13 oz. can tomatillos, drained or 1 3/4 cups drained canned tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg

In blender combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Pour over enchiladas and sprinkle evenly with 1 cup cheddar Jack cheese. Bake 20 minutes, or until heated through and bubbly.

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