Canyon Cafe's Pancho's Enchiladas

The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved. Add tomatoes and green onions; cover and refrigerate overnight.

To prepare enchiladas: Heat oven to 350 degrees F. Grease a 9x13 inch baking pan.

In a large bowl, mix together chicken, green onions and cheese. Gently warm tortillas in the microwave or one at a time in a dry skillet. Lay tortillas out on a work surface.

Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas; place in the baking pan. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)

Pour about 1-1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through. Top with tomato salad; pass extra sauce at the table.

For Sauce: Place a large, heavy saucepan over medium-high heat. When pan is hot, add oil and onion; saute until tender. Meanwhile, pour cream into a small bowl. Add red pepper flakes, cayenne, black pepper, chicken base and mustard; mix well.

When onion is tender, add cream mixture to pan. Bring to a simmer; cook about 3 minutes, stirring frequently. Dissolve cornstarch in water; stir mixture into simmering cream sauce. Return sauce to a light simmer, then remove from heat.

Cook's Notes: Chicken base is concentrated broth or stock sold in the soup aisle of supermarkets.

Recipe Source: Canyon Cafe in San Antonio, Texas