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LOCATION: Recipes >> Mexican >> Chicken Enchiladas 15

Print this Recipe    Chicken Enchiladas 15

Enchiladas Banderas
Yield: 6 Servings

4 chicken breast
2 cups canned tomatoes, mashed
1/2 cup onion, chopped
1 tsp salt
1 tsp garlic powder
salsa verde (red)
salsa roja (green)
sour cream
corn tortillas

24 mild, red dried chiles
4 Tbsp oil
10 garlic cloves, minced
salt to taste
6 Tbsp flour

4 lb tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 tsp salt
1 tsp garlic, chopped

In large pot, boil chicken in water to cover until tender, reserve
2 cups broth. Debone and dice chicken. Add chicken, tomatoes,
onion, salt and garlic to reserved broth, boil 10 minutes or until
reduced enough for enchilada filling. Strain. Heat a bit of oil
in a small skillet, press each tortillas into the hot oil a few
seconds to soften them and make them more pliable to roll. Stuff
with chicken filling. Roll filled tortillas and place in baking
dish. Cover one-third of the enchiladas (longways) with salsa verde,
the center third with the sour cream, and the final third with
salsa colorado. The result should resemble the Mexican flag. Bake
at 375 degrees until thoroughly heated, about 25 minutes.

Salsa colorado: Wash chiles, stem and seed. Cook in boiling water
to cover well 10 mins. or until soft. Remove and drain. Reserve
liquid. Place chiles in blender with reserved water, and whirl
until you achieve a pasty consistency. Heat oil in large skillet.
Add garlic and flour and cook, stirring until flour browns. Add
chile paste slowly to mix well with flour to a smooth paste. When
all the chile paste is added, bring to a boil, stirring constantly.
Cook until it thickens, 3-4 minutes. Thin with water to a thick,
saucy consistency.

Salsa verde: Boil tomatillos in small amount of water until tender,
blend in food processor. In skillet, saute onions in oil. Add pureed
tomatillos, salt and garlic.


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