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Enchiladas Banderas

 

Enchiladas Banderas recipe
46

Yield

6

servings

Prep

30

min

Cook

70

min

Ready

110

min

Trans-fat Free
 

Ingredients

4 each chicken breasts
2 cups tomatoes
canned, mashed
½ cup onions
chopped
1 teaspoon salt
1 teaspoon garlic powder
1 x salsa
*
1 x salsa
red
*
1 x sour cream
*
1 x corn tortillas (6-inch)
*
1 x vegetable oil
*
Salsa colorado
24 each red chili peppers
mild, dried
*
4 tablespoons vegetable oil
10 each garlic cloves
minced
1 x salt
to taste
*
6 tablespoons all-purpose flour
Salsa verde
4 pounds tomatillos
peeled
*
½ cup onions
chopped
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon garlic
chopped

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℉ (190℃) 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 to 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, sauté onions in oil. Add puréed tomatillos, salt and garlic.

 

* not incl. in nutrient facts

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Comments

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 32456% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 835mg 35%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 41g
Vitamin A 10% Vitamin C 24%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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