Side Pannel
Enchiladas Banderas
Enchiladas Banderas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Mexican
Ingredients List
- 4 Chicken breast
- 2 c Tomato, canned; mashed
- 1/2 c Onion; chopped
- 1 ts Salt
- 1 ts Garlic powder
- Salsa verde
- Salsa roja
- Sour cream
- Tortillas, corn
- Oil
Directions
SALSA COLORADO
24 Chiles, red, mild, dried
4 tb Oil
10 Garlic clove; minced
Salt to taste
6 tb Flour
SALSA VERDE
4 lb Tomatillos, peeled
1/2 c Onion; finely chopped
1/4 c Oil
1 ts Salt
1 ts 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.
24 Chiles, red, mild, dried
4 tb Oil
10 Garlic clove; minced
Salt to taste
6 tb Flour
SALSA VERDE
4 lb Tomatillos, peeled
1/2 c Onion; finely chopped
1/4 c Oil
1 ts Salt
1 ts 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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