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Homemade Enchilada Sauce---
Ingredients:
5 ea. Dried Ancho and Guajilla Chilis
6 cloves fresh garlic
2 Tablespoons Mexican hot sauce such as Chalula
1/4 Cup Sherry Vinegar
2 Cups reserved liquid from rehydrating chilis salt to taste
Method:
remove stems and most of seeds from dried chilis, toast in a dry pan until slighty colored. Place in a bowl and cover with approx. 4 cups of boiling water, let stand for 30 min. When chilis are soft, puree in food processor with remaining ingredients (add more off chili liquid if too thick). When mixture is sauce consistency, push through a colinder to remove remaining chunks, leaving you with a smooth sauce, set aside sauce for later (can be made up to a day in
advance)
Chicken and Green Chili Filling---
Ingredients:
4 Boneless/Skinless Chicken Breasts
2 Cups canned green chilis, drained
1 Medium yellow onion, diced
4 cloves fresh garlic, diced
2 whole, fresh jalapeno, diced
3/4 cup sour cream
salt and fresh cracked pepper to taste
Method:
Put chicken breasts in a pot, cover with water and bring to a boil, lower to a simmer and cook until chicken is cooked through and starting to fall apart, strain, and set chicken aside to cool. In a seperate pan, saute onion, garlic, jalapeno, and green chili until onion is translucent. Shred cool chicken by hand and add to vegetable mixture, tossing them together for even distribution. Add sour cream, salt and pepper to chicken mixture, combining all ingredients, refridgerate until ready to use.
Making Enchiladas:
Ingredients:
Chicken and Green Chili Mixture
Enchilada Sauce
Approx. 20 Corn Tortillas
1 pound Shredded Monterey Jack Cheese
Method:
Set Oven to 350 degrees, quickly warm corn tortillas
(20) to make them pliable and less likely to break.
Place a thin layer of sauce on the bottom of an 8x15 pan, stuff each tortilla with chicken mixture, placing the folded side down, and put in pan in 2 straight lines until they are tightly packed together. Use remaining sauce to cover enchiladas, cover sauce with shredded Monterey Jack Cheese and place in oven, bake, covered, for approx. 30 minutes until cheese is melted and sauce begins to bubble.
Remove from oven and top with fresh cilantro and diced onion.
Enjoy!!!!
Ingredients:
5 ea. Dried Ancho and Guajilla Chilis
6 cloves fresh garlic
2 Tablespoons Mexican hot sauce such as Chalula
1/4 Cup Sherry Vinegar
2 Cups reserved liquid from rehydrating chilis salt to taste
Method:
remove stems and most of seeds from dried chilis, toast in a dry pan until slighty colored. Place in a bowl and cover with approx. 4 cups of boiling water, let stand for 30 min. When chilis are soft, puree in food processor with remaining ingredients (add more off chili liquid if too thick). When mixture is sauce consistency, push through a colinder to remove remaining chunks, leaving you with a smooth sauce, set aside sauce for later (can be made up to a day in
advance)
Chicken and Green Chili Filling---
Ingredients:
4 Boneless/Skinless Chicken Breasts
2 Cups canned green chilis, drained
1 Medium yellow onion, diced
4 cloves fresh garlic, diced
2 whole, fresh jalapeno, diced
3/4 cup sour cream
salt and fresh cracked pepper to taste
Method:
Put chicken breasts in a pot, cover with water and bring to a boil, lower to a simmer and cook until chicken is cooked through and starting to fall apart, strain, and set chicken aside to cool. In a seperate pan, saute onion, garlic, jalapeno, and green chili until onion is translucent. Shred cool chicken by hand and add to vegetable mixture, tossing them together for even distribution. Add sour cream, salt and pepper to chicken mixture, combining all ingredients, refridgerate until ready to use.
Making Enchiladas:
Ingredients:
Chicken and Green Chili Mixture
Enchilada Sauce
Approx. 20 Corn Tortillas
1 pound Shredded Monterey Jack Cheese
Method:
Set Oven to 350 degrees, quickly warm corn tortillas
(20) to make them pliable and less likely to break.
Place a thin layer of sauce on the bottom of an 8x15 pan, stuff each tortilla with chicken mixture, placing the folded side down, and put in pan in 2 straight lines until they are tightly packed together. Use remaining sauce to cover enchiladas, cover sauce with shredded Monterey Jack Cheese and place in oven, bake, covered, for approx. 30 minutes until cheese is melted and sauce begins to bubble.
Remove from oven and top with fresh cilantro and diced onion.
Enjoy!!!!
