Green Chile Sour Cream Enchiladas

 

1
dozen corn tortillas
oil
green chile sauce with pork
2
cups sour cream
1/2
cup chopped green chile
1/2
cup minced onion
2
cups grated longhorn cheese
2
tomatoes cut into wedges
 

 

Fry corn tortillas in hot oil, keep tortillas soft, do not overcook.  Drain on paper towel.

 

Prepare green chile sauce and keep warm over low heat.

 

Blend sour cream, green chile and onion; set aside.

 

Place tortillas in stacks of 3 layers, each topped with chile sauce, 1 tablespoon sour cream mixture and cheese.

 

Top layer should end with sour cream mixture and cheese.  Garnish with tomato wedges.  Serve immediately.  Makes 4 3-layer servings or 12 rolled enchiladas.

 

Keep chile sauce hot so cheese will melt.

 

Cooked chicken may be substituted for pork meat in chile sauce.  Enchiladas may be rolled rather that layered.

 

Green Chile Sauce with Pork

 

1
pound cubed pork
1/2
cup chopped green chile
1/4
teaspoon onion salt
1/4
teaspoon garlic salt
1/4
cup flour or cornstarch
1 1/4
cups water

 

 

 

Brown meat, remove excess fat.  Add chopped chile and salts.  Prepare a gravy paste by mixing flour and 1/4 cup water; pour in 1 cup water and add to meat mixture, stir well.  Simmer 10 to 15 minutes. 

 

Makes 1 Quart.