Text 14332, 68 rader
Skriven 2014-06-20 07:15:10 av Dave Drum (1:261/38)
Ärende: Chile 6619
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Enchiladas Banderas
 Categories: Poultry, Vegetables, Dairy, Salsa, Chilies
      Yield: 6 Servings

      4 lg Chicken breasts
     16 oz Can whole tomatoes; mashed
    1/2 c  Onion; chopped
      1 ts Salt
      1 ts Garlic powder
           Salsa verde
           Salsa roja
           Sour cream
           Tortillas
           Oil

MMMMM-----------------------SALSA COLORADO----------------------------
     24    Dried red chilies
      4 tb Oil
     10 cl Garlic; minced
           Salt
      6 tb Flour

MMMMM------------------------SALSA VERDE-----------------------------
      4 lb Tomatillos; peeled
    1/2 c  Onion; fine chopped
    1/4 c  Oil
      1 ts Salt
      1 ts 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 chilies, stem and seed. Cook in
  boiling water to cover well 10 mins. or until soft. Remove
  and drain. Reserve liquid. Place chilies 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.

  Uncle Dirty Dave's Archives

MMMMM

... The louder he talked of his honor the faster we counted our spoons-Emerson

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