Reply #46: Enchiladas and Green Chile Sauce

[livetohike]

Sauce:

7 Anaheim chiles
7 leaves of Romaine lettuce
4 cloves of garlic
3 T. canola oil
salt to taste

Filling:

12 oz. farmer's cheese
1 1/2 c. sour cream
6 green onions, sliced
salt to taste

12 corn tortillas
1 c. sharp cheddar, shredded

Preheat oven to 400 degrees.

Roast the chiles, peel, seed and chop. Chop the Romaine leaves. Blend the chiles, Romaine, garlic, canola oil and salt in a food processor until the sauce is chunky.

Mix the ingredients together for the filling. Mix in 1/2 c. of the chile sauce.

Warm tortillas in the oven or microwave. Spread 1/3 c. of the chile sauce onto the bottom of a 9"x13" baking dish. Fill the tortillas and place into the dish. Baste the top of the enchiladas with a little veg. oil. Cover with foil, place on the top rack of the oven and bake for 10 minutes.

Meanwhile, heat up the remaining chile sauce. When the enchiladas are done baking, cover them with the sauce and sprinkle the cheddar cheese over all. Bake uncovered for 5 minutes, or until the cheese is melted.