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Tapatia-Style Enchiladas

Source: The Mexican Gourmet
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 8
Enhanced by the sweet taste of ancho chiles, this enchilada from Freda's Fiestas demonstrates the tradition of dipping the tortillas first in hot oil when used with a cooked sauce.
For the sauce: For the sauce:
8-10 ancho chiles, roasted, deveined, and stems removed
2 tablespoons vegetable oil
1 small onion, chopped
2 small cloves garlic, minced
For the enchiladas:
1/2 cup vegetable oil
24 small (3-inch) tortillas
3 half chicken breast, skinned, boned, cooked, and shredded
Tapatia-Style Enchiladas Recipe at
FOR SAUCE: Soak the chiles in warm water to cover for 10 minutes. Process in a food processor with enough of the soaking liquid to make a thin puree, then strain.

Heat the oil in a medium saucepan and saute the onion and garlic until translucent. Add the chile puree and salt and pepper, to taste, then simmer for 10 minutes. The sauce should be just thick enough to coat a wooden spoon, so thin with a little extra water if required. Set aside and keep warm.

FOR ENCHILADAS: Heat the oil in a medium frying pan and immerse the tortillas one by one for a few seconds on each side until they fold easily. Then dip both sides in the chile sauce, fill with some chicken, fold in half, place on a serving dish. Spoon the rest of the sauce over the enchiladas and top with the sour cream and cheese. Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 463
Fat. Total: 24g
Fiber: 6g
Carbohydrates, Total: 50g
Sodium: 654mg
% Cal. from Fat: 47%
Cholesterol: 14mg
Protein: 13g
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