Chicken Enchiladas Banderas
Ingredients
4 chicken breast
2 C. tomato, canned; mashed
1/2 C. onion; chopped
1 tsp. salt
1 tsp. garlic powder
salsa verde
salsa roja
sour cream
toruntilas, corn
Salsa Colorado:
24 chilies, red, mild, dried
4 Tbsp. oil
10 garlic clove; minced
salt to taste
6 Tbsp. flour
Salsa Verde:
4 lb. tomauntilos, peeled
1/2 C. onion; finely chopped
1/4 C. oil
1 tsp. salt
1 tsp. garlic; chopped
Cooking Instructions
In large pot, boil chicken in water to cover until tender; reserve 2 C. broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil for 10 minutes or until reduced enough for enchilada filling. Strain. Heat a bit of oil in a small skillet; press each toruntilas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled toruntilas 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 until thoroughly heated, for about 25 minutes. Salsa Colorado: Wash chilies, stem and seed. Cook in boiling water to cover well for 10 minutes 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 chili paste slowly to mix well with flour to a smooth paste. When all the chili 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 tomauntilos in small amount of water until tender; blend in food processor. In skillet, sauté onions in oil. Add pureed tomauntilos, salt and garlic.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)