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Chicken Enchiladas With Fresh Red Sauce
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Submitted by:
Jimmy |
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This sauce can be made a day ahead to save time, it takes a little time but you will be greatly rewarded for doing it fresh. |
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INGREDIENTS:
- 4 medium , Boneless skinless Chicken Breast Halves Boiled and Shredded
- 1/2 large , Onion Chopped
- 3 large , Garlic Cloves Crushed
- 1/2 cup(s) , Cilantro
- 6 large , Flour Tortillas
- 1 large , Block Pepper Jack Cheese Shredded
- 1 cup(s) , Sour Cream
- 5 medium , Dried Pasilla Chilies Seeded
- 3 medium , Dried Callifornia Chilies Seeded
- 2 cup(s) , Chicken Stock Hot
- 1/4 cup(s) , Fresh Cilantro Leaves
- 3 large , Garlic Cloves
- 1 tablespoon(s) , Oregano
- 1 tablespoon(s) , Cumin
- 1 tablespoon(s) , Red Wine Vinegar
- 1 medium , Tomato Chopped
- 1/2 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
- 2 tablespoon(s) , Vegetable Oil
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| Instructions: |
MAKE ENCHILADA SAUCE IN ADVANCE, UP TO A DAY IF DESIRED: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and let sit, about 20 minutes.
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 saute pan, saute 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 lime’s juice, if desired. Continue to cook, just until warmed through. 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 casserole dish sprayed with nonstick cooking spray. Top with enchilada sauce and more shredded jack cheese. Bake in 375 F oven until thoroughly warmed through, about 30-45 minutes. |
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