Southwestern Recipes
South of the Border Enchiladas
Ingredients
Chile Sauce*
- 4 or 5 ancho or pasilla chiles
- 2 cups water
- 1 clove garlic
Enchiladas
- 24 soft corn tortillas
- 2 cups cooked and shredded chicken
- 1 white onion, finely chopped
- 1 1/2 cups grated Mexican cheese**, divided
- 1 pint sour cream
- 1 cup Chile Sauce mixed with 1 cup chicken broth
Instructions
Chili Sauce
- Place chiles in a pan with the water and garlic. Bring the water to a boil, cover, remove from the heat and let sit for at least 20 minutes or until soft.
- Put the chiles, garlic and the water you boiled them in into a blender and blend until the sauce is smooth. Add salt to taste.
Enchiladas
- Mix the chicken, onion and 1 cup of the cheese.
- Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.
- Dip individual tortillas into the chile/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.
- Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish.
- Repeat this process with the remaining tortillas.
- Mix the remaining chile/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degrees F oven until bubbly.
- Garnish with springs of fresh cilantro or strips of hot or mild peppers.
- Serve hot.
Notes
* The Chili Sauce can be made in quarts and kept almost forever in the refrigerator. It has many uses.
** such as manchego (Monterey Jack or mild Cheddar can be substituted)