Ingredients

• 10 flour
• 8 ancho chilies
• 6 in diameter (inches)
• 5 cook
• 4 garlic (cloves)
• 2 ungreased baking dish
• 1 tbs cumin seed
• 1 dairy sour cream
• 1 tbs oregano leaves
• 3 quart saucepan until tender
• 2 quart saucepan until onion is tender
• 4 cups sauce
• 3 1/2 cups warm water
• 2 c dairy sour cream
• 2 cups basic sauce for the basic green sauce (red)
• 2 c basic green sauce
• 2 cups reserved liquid
• 3 c chicken (cooked)
• 3 cups cheese (shredded)
• 1 c dairy sour cream
• 1 cup sour cream
• 8 oz tomato sauce
• 1 c chicken broth
• 1/2 lb tomatillos
• 1 c montereyjack cheese
• 1 c onions
• 1/2 c vegetable oil
• 4 oz green chiles
• 1/2 cup onion
• 1/4 cup vegetable oil
• 10 oz spinach (fresh)
• 1/4 cup chicken onto tortilla (shredded)
• 1 tsp salt cover chiles with warm water
• 1 tb oregano leaves