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LOCATION: Recipes >> Mexican >> Enchiladas 02

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I made these last night and they were really yummy.

What I did was take about 5 chicken drumsticks (cause that's what
I had) and covered them with water and put them on the stove to
simmer. I added a bay leaf, some cumin seed, some coriander seed,
an onion quartered and two dried (not canned) chipotles.

Then I took some anchos and pasillas and some New Mexicos, I think
and toasted them a couple minutes in the oven (there were around
10). I let them cool, removed the stems and seeds and soaked them
in water. Then I dumped the chiles and water in the blender along
with a tomato and a few garlic cloves and whirred it smooth. Dumped
it in a pot, with a lot of cumin. Simmered it 10 minutes, then

In the meantime, the chicken was done, I cooled it and shredded it
and chopped up the cooked onion (but left the chiles and spices in
the water). To this I added about 6 ounces of grated Asadero. I
took corn tortillas and dipped them in the sauce until they got
soft (I don't like frying because it adds too much fat) and then
spooned filling in, rolled them up, poured more sauce over and
microwaved them until the cheese was melted (about 5 minutes).


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