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
• 2,800 ml saucepan until tender
• 1,900 ml saucepan until onion is tender
• 950 ml sauce
• 850 ml warm water
• 475 ml dairy sour cream
• 475 ml basic sauce for the basic green sauce (red)
• 475 ml basic green sauce
• 425 gr reserved liquid
• 425 gr chicken (cooked)
• 425 gr cheese (shredded)
• 240 ml dairy sour cream
• 240 ml sour cream
• 230 ml tomato sauce
• 240 ml chicken broth
• 130 gr tomatillos
• 120 gr montereyjack cheese
• 120 gr onions
• 120 ml vegetable oil
• 65 gr green chiles
• 60 gr onion
• 60 ml vegetable oil
• 38 gr spinach (fresh)
• 36 gr chicken onto tortilla (shredded)
• 5 ml salt cover chiles with warm water
• 5 gr oregano leaves