Santa Fe Enchiladas
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
- 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 jalapeno jack cheese, shredded
- Sour cream
- Make enchilada sauce in advance, up to a day if desired.
- Red Enchilada Sauce: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60
seconds. Cover with the chicken stock and allow to soften, about
- 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.
- Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce
into the oil and cook for about 10 minutes.
- Assemble enchiladas: 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
- Warm flour tortillas and fill about 6 with a little chicken mixture
and a little shredded jalapeno 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.
- Bake at 375 degrees F until
thoroughly warmed through, about 30-45 minutes.
Yield: 6 large enchiladas