- Active Time 10m
- Total Time 30m
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 breasts, skinned, boned, cooked, and shredded
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, 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.
nutrition information per serving
463 calories; 24g total fat; 14mg cholesterol; 654mg sodium; 50g carbohydrates; 6g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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