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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


  1. Make enchilada sauce in advance, up to a day if desired.
  2. 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 20 minutes.
  3. 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.
  4. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
  5. 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 warmed through.
  6. 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.
  7. Bake at 375 degrees F until thoroughly warmed through, about 30-45 minutes.

Yield: 6 large enchiladas


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