Does anyone know a simple recipe for chicken enchiladas with green sauce?

Nothing that includes sour cream, please.Does anyone know a simple recipe for chicken enchiladas with green sauce?
Green Or Red Enchiladas





2 cups basic green sauce


1 cup dairy sour cream


10 flour or corn tortillas -- **


3 cups cooked chicken -- shredded


1 cup Monterey Jack cheese -- shredded


1 dairy sour cream


basic green sauce


1 servings : 8


1 cup onions, chopped -- 2 med.


1/2 cup vegetable oil


10 ounces fresh spinach -- chopped


1/2 pound tomatillos -- coarsely chopped


4 ounces green chiles, chopped -- 1 cn


2 cloves garlic -- crushed


1 tablespoon oregano leaves -- dried


1 cup chicken broth


2 cups dairy sour cream





Servings: 5 Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container, cover and process until smooth, about 1 minute. Return mixture to saucepan, stir in broth. Heat to boiling, reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.





Makes about 4 cups of sauce.





** Tortillas should be 6-inches in diameter and should be warm.





Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream.





RED ENCHILADAS:





Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken.





Basic Red Sauce





Ancho Chiles 3 1/2 cups Warm Water 1/2 cup Onion, Chopped 2 Garlic, Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce, 1 cn 1 Tbs Oregano Leaves, Dried 1 Tbs Cumin Seed 1 tsp Salt Cover chiles with warm water. Let stand until softened, about 30 minutes, drain. Strain liquid, reserve. Remove stems, seeds and membranes from chiles. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chiles, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes, cool. Pour into a food processor workbowl fitted with steel blade or into a blender container, cover and process until smooth. Cover and refrigerate up to 10 days.





Makes about 2 1/2 cups sauce.











CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE








4-5 chicken tenders


1 1/2 Tbsp. olive oil


3/4 cup chopped onion


2 cloves garlic, minced


1 (14-oz.) can green chile enchilada sauce


8 flour tortillas


1/2 cup light sour cream


Garnish: shredded lettuce, diced avocado, chopped tomatoes, chopped cilantro, salsa.





Simmer chicken tenders in water or chicken broth, covered, for 15 minutes or until done.*


Drain, cool, and shred chicken.


Saut茅 onion and garlic in olive oil; add to shredded chicken.


Heat enchilada sauce in a skillet; dip tortilla in sauce and lay on a plate.


Place 1/8 of chicken mixture on center of tortilla and roll up; repeat with remaining tortillas; place in baking pan.


Pour remaining sauce over enchiladas; dollop with sour cream.


Bake at 350掳 for 30 minutes or until bubbly.


Garnish with lettuce, sliced avocado, tomatoes, cilantro, and salsa.


Serves 4.Does anyone know a simple recipe for chicken enchiladas with green sauce?
Here is a good recipe:





http://allrecipes.com/Recipe/Chicken-Enc鈥?/a>





Just leave the sour cream out