Enchiladas with Red Salsa (2)

Ingredients:

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  • 6 Chiles Pasilla +
  • 6 Chiles Guajillo +
  • 3 tomatoes
  • 1/4 onion
  • 2 garlic cloves
  • 1/2 TSP marjoam
  • 1 1/2 cups chicken stock
  • 2 TBS oil
  • Salt to taste
  • 2 whole chicken breasts, cooked and shredded
  • 1 onion, sliced
  • 1 cup crumbled feta cheese
  • 1/2 cup thick or sour cream
  • 18 corn tortillas +

Enchiladas have also been known through out the years as tortillas with chilli.

In this recipe, the red salsa is made from scratch using Guajillo – Dry Chillies and Pasilla – Dry Chillies .

The word enchilar means to cover, wrap or coat with chilli, making it easier to visualize a major step in preparing this dish – dipping the tortillas in a chilli sauce.

Enchiladas can be served as a breakfast dish or main meal.

Serves 6

Directions:

  1. Toast the chillies. Remove the seeds and membranes and soak in warm water for 20 minutes.
  2. Roast the tomatoes, onion quarter and garlic.
  3. Drain the chiles and transfer to a blender. add the tomatoes, onion, garlic, marjoram and chicken stock. Puree until smooth. Heat the oil in a skillet, add the puree and simmer for 10 minutes over low heat. Add salt to taste.
  4. Dip a tortilla in the sauce and transfer to a plate. Place a little chicken on the tortilla and roll it up. Place the enchiladas on a plater and cover them with the remaining sauce. Garnish with the sliced onion and cheese. Top with a layer of cream and heat in the oven until cheese melts and browns.

Buen Provecho!