Enchiladas Banderas
Recipe
- Title:
- Enchiladas Banderas
- Categories:
- Mexican, Casseroles
- Yield:
- 6 servings
Ingredients
- 4
- Chicken breast
- Salsa verde
- 2 c Tomato, canned; mashed
- Salsa roja
- 1/2 c Onion; chopped
- Sour cream
- 1 ts Salt
- Tortillas, corn
- 1 ts Garlic powder
- Oil
Ingredients
SALSA COLORADO
- 24
- Chiles, red, mild, dried
- Salt to taste
- 4 tb Oil
- 6 tb Flour
- 10
- Garlic clove; minced
Ingredients
SALSA VERDE
- 4 lb Tomatillos, peeled
- 1 ts Salt
- 1/2 c Onion; finely chopped
- 1 ts Garlic; chopped
- 1/4 c Oil
Directions
- 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.
Directions
- 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.
Directions
- 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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