Red Enchiladas with Chicken
- 10 dried red chile pods
- 3 cups water
- 1 tablespoon olive oil
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon oregano
- 2 cloves garlic, minced
- 8 corn tortillas
- 2 cups cooked extra-lean chicken
- 1 cup grated sharp cheddar cheese
- Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently
so they do not burn. Remove the seeds and stems.
- Put the chiles and 3 cups of water into a medium pan. Simmer for 15 minutes.
- Put half the chiles with some of the cooking water into a blender. Puree
and then strain. Discard the peels and seeds. Repeat with the other half of
- Heat oil in medium saucepan. Add flour and brown for one minute.
- Add strained chile, the remaining cooking water and 1 additional cup of water.
- Add salt, oregano and garlic. Simmer for 15 minutes.
- Break tortillas into strips and divide into thirds. Add the tortillas to
the pan (and the meat) and cook until heated through, stirring
with a spoon from time to time.
- Sprinkle the cheese over the enchiladas. Cover the pan and cook until the
cheese has melted. Serve immediately.
- Note: For a quick sauce, use frozen red chile puree instead of soaked dried
chiles. Defrost the frozen chile and follow steps 4 through 8 of the recipe.
From Flavors of Fiesta by University of Illinois Extension
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