South of the Border Enchiladas

24 soft corn tortillas
2 cups cooked and shredded chicken
1 white onion. finely chopped
1 1/2 cups grated Mexican cheese such as manchego (Monterey
    jack or mild Cheddar can be substituted), divided
1 pint sour cream
1 cup Chile Sauce (recipe below) mixed with 1 cup chicken broth

Prepare Chile Sauce (recipe below).

Mix the chicken, onion and 1 cup of the cheese.

Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.

Dip individual tortillas into the chile/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.

Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish. Repeat this process with the remaining tortillas.

Mix the remaining chile/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Garnish with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.

Chile Sauce

4 or 5 ancho or pasilla chiles
2 cups water
1 clove garlic

Place chiles in a pan with the water and garlic. Bring the water to a boil, cover, turn off the flame and let sit for at least 20 minutes or until soft.

Put the chiles, garlic and the water you boiled them in into a blender and blend until the sauce is smooth. Add salt to taste.

This sauce can be made in quarts and kept almost forever in the refrigerator. It has many uses.,/font>