Ingredients: |
Ingredients: Enchilada sauce:
4 ancho dried chilies
4 pasilla (negro) dried chilies
1 onion (large, trimmed and cut lengthwise)
2 plum tomatoes (cut lengthwise)
6 garlic cloves
1 teaspoon Mexican oregano
1 teaspoon marjoram
1 teaspoon kosher salt
2 Tablespoons vegetable oil
Sugar (optional)
Or 2 cans of enchilada sauce
1 1/2 pounds of boneless, skinless chicken breast
3 Tablespoons of chicken bouillon
1 Tablespoon of Italian seasoning
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons of pepper
20 corn tortillas
4 Cups of shredded Mexican cheese blend
Optional sliced olives
Oil for frying the tortillas
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Directions: |
Directions:Preheat oven to 400°F
Enchilada sauce:
Toast or broil the chilies in a hot, dry skillet for about 30 seconds per side. Allow chilies to cool and then remove stems, and shake out as many of the seeds as you can.
In the same hot, dry skillet or broiler char the onion, tomatoes and garlic.
Place the chilies back in skillet with the charred onion, tomatoes, garlic and add the Mexican oregano, marjoram and salt. Add enough water to cover and bring to a boil. Lower heat and simmer for 10 minutes.
Carefully remove boiled chilies, vegetables, herbs and the water and put in a blender. Purée until smooth. If too thick, add a little water to blend completely.
Strain chilies vegetable mixture through a sieve into a bowl and be sure to scrape bottom of sieve to get all the pulp.
Heat the skillet over medium high heat and add the oil. Quickly and carefully add the strained sauce to fry it. Reduce the heat and simmer for 20 minutes until the sauce has thickened stirring often.
Add salt and or sugar to taste.
To make the chicken:
In a pot, place the chicken breast and cover with water. Add the bouillon, Italian seasoning, onion powder, garlic powder and pepper.
Bring the mixture to a boil and boil for about 15 to 20 minutes. Remove the chicken to cool, but keep boiling the liquid to reduce.
Shred the chicken with two forks and place back in the boiling liquid, and boil for about 10 minutes to obtain additional flavor.
Drain chicken and set aside.
In two pans heat either the homemade or canned enchilada sauce until warm and heat a pan of oil on medium heat until hot.
To Make the Enchiladas:
Lightly fry the corn tortillas in oil about 10 to 15 seconds per side, and place on a plate.
Using a pair of tongs, dip each tortilla one at a time in the warmed red enchilada sauce, covering both sides completely.
Fill each tortilla in the center with some of the chicken filling, and some cheese, roll tortillas. and place each tortilla seam side down in a greased baking dish or casserole pan, that is covered with enchilada sauce.
Add additional sauce on top of tortillas. Cover with additional cheese
Cover enchilada's with aluminum foil and place in oven for 10 to 15 minutes.
Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you (I always do this).
Once done, let the enchilada's rest for a few minutes
Serve with crema if desired.
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