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                           ENCHILADAS BANDERAS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chicken breast
   2       c            Tomato, canned -- mashed
     1/2   c            Onion -- chopped
   1       t            Salt
   1       t            Garlic powder
                        Salsa verde
                        Salsa roja
                        Sour cream
                        Tortillas, corn
                        Oil
                        -----SALSA COLORADO-----
  24                    Chiles, red, mild, dried
   4       tb           Oil
  10                    Garlic clove -- minced
                        Salt to taste
   6       tb           Flour
                        -----SALSA VERDE-----
   4       lb           Tomatillos, peeled
     1/2   c            Onion -- finely chopped
     1/4   c            Oil
   1       t            Salt
   1       t            Garlic -- chopped

  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.
  
  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.
  
  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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