Enchiladas Banderas

* Exported from MasterCook *

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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