Santa Fe Enchiladas

Yield: 6 large enchiladas

Ingredients

Red Enchilada Sauce

• 5 dried Pasilla chiles, stemmed and seeded
• 3 dried California chiles, stemmed and seeded
• 2 cups chicken stock, hot
• 1/4 cup fresh cilantro leaves
• 3 garlic cloves
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon red wine vinegar
• 1 tomato, chopped
• Coarse salt, to taste
• 2 tablespoons vegetable oil
• Freshly ground black pepper, to taste

Enchiladas

• 4 boned and skinned chicken breast halves, boiled and shredded
• 1/2 onion, chopped
• 3 crushed garlic cloves
• 1/2 cup cilantro, more if needed
• 6 flour tortillas
• 1 large block jalapeño jack cheese, shredded
• Sour cream

Instructions

1. Make enchilada sauce in advance, up to a day if desired.

Red Enchilada Sauce

1. Over medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
2. In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
3. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

Enchiladas

1. In a large sauté pan, sauté onion and garlic in 2 tablespoons of olive oil. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in a limes juice, if desired. Continue to cook, just until warmed through.
2. Warm flour tortillas and fill about 6 with a little chicken mixture and a little shredded jalapeño jack cheese. Roll and place in a 13 x 9 inch casserole dish sprayed with Pam. Top with enchilada sauce and more shredded jack cheese.
3. Bake at 375 degrees F until thoroughly warmed through, about 30-45 minutes.