Chicken Enchiladas With Ancho Chile Cream Sauce
"This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic! * I find that I barely have enough cream sauce, you might consider doubling it for ease. * Here is a recommendation for the order of prepping things... *Start chiles soaking (30 minutes) *Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat) *Drink Margarita *Butter 13x9x2 baking dish *Preheat oven to 350°F *Slice and sauté mushrooms *Drink Margarita *Make sauce *Make filling *Assemble *Cook and eat (and drink Margarita)!..."
INGREDIENTS
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16 ounces light sour cream
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1 (7 ounce) can diced green chilies
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4 large green onions
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1 cup cilantro, chopped
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2 teaspoons cumin, ground fresh
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2 cups cooked chicken, shredded
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2 cups shredded extra-sharp cheddar cheese
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2 medium tomatoes, seeded and chopped
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1/2 lb button mushroom, sliced and sauteed
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2 dried ancho chiles
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4 large garlic cloves
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2 cups whipping cream
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4 teaspoons fresh lime juice
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8 (8 inch) flour tortillas
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