Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
from Better Homes & Gardens Mexican Cookbook Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water. Let stand 45 to 60 minutes; drain. In blender container combine undrained tomatoes, onion, garlic, salt, and the drained chilies or crushed red pepper. Blend till smooth. In medium saucepan combine blended mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till slightly thickened. Stir in whipping cream; season to taste with salt and pepper. Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage with 2/3 cup of the sauce. In small skillet heat 2 tablespoons oil. Dip each tortilla in the hot oil for about 10 seconds of just till limp. Drain on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or till cheese melts. Just before serving sprinkle with green onion. Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford on Jul 7, 1997
