Serves: 4
Total Calories: 845
1. Prepare ancho cream sauce. Reserve in the pan off heat. Then, spread the tortilla wedges, overlapping, in a large nonstick skillet. Pour the sauce over the tortillas to coat them. Heat the tortillas and sauce over medium heat, moving the wedges around as the sauce starts to boil. Cook until completely heated through, 3 to 4 minutes. (The tortillas will become limp and absorb some of the sauce, and some may break, but that's okay.) 2. With a wide spatula, divide the tortillas and sauce among 4 shallow soup plates. Sprinkle with cheese and cilantro. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tortillas in Ancho Chile and Red Pepper Cream Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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