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Name: RED ENCHILADAS
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mexiican
Ingredients: 6 Guajillo chiles; 3 Pasilla chiles; 3 18-oz Tomatoes; 1/4 onion; 2 cloves garlic; 1 1/2 cups chicken stock (12 oz.); 6 tbsp oil; Kosher or sea salt; 18 corn tortillas; 2 whole chicken breasts cooked and shredded; 1 onion sliced; 2 cups Chihuahua Cheese

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INGREDIENTS

6 Guajillo chiles
3 Pasilla chiles
3 18-oz Tomatoes
1/4 onion
2 cloves garlic
1 1/2 cups chicken stock ; (12 oz.)
6 tbsp oil
Kosher or sea salt
18 corn tortillas
2 whole chicken breasts ; cooked and shredded
1 onion ; sliced
2 cups Chihuahua Cheese

Servings

INSTRUCTIONS

Toast chilies let cool and remove seeds and membranes. Let sit in warm water 20 min. Roast tomatoes and peel them. Roast 1/4 onion and 2 cloves of garlic.

Drain chilies and put in blender add tomatoes, onion, garlic, and chicken stock. Puree till smooth. Add salt to taste. Heat (2) tbs of oil in large skillet and add puree. Save remaining (4) tbs of oil for tortillas later. Simmer 10 min. over low heat. Remove from heat and put to one side. Preheat oven to 325.

Heat remaining (4)tbs of oil in an another skillet. Take a tortilla and place in hot oil to warm only. Too long and you'll have chips. The tortilla goes from the hot oil directly to the chili mixture. Remember to dip both sides. Fill with Shredded chicken and roll them up. Continue till all tortillas are gone. Place enchiladas in baking dish cover with remaining chili mixture and cover with Chihuahua cheese. Place in oven till cheese is melted. Garnish with sliced onion and additional cheese.

NOTES

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RED ENCHILADAS

6 Guajillo chiles
3 Pasilla chiles
3 18-oz Tomatoes
1/4 onion
2 cloves garlic
1 1/2 cups chicken stock (12 oz.)
6 tbsp oil
 Kosher or sea salt
18 corn tortillas
2 whole chicken breasts cooked and shredded
1 onion sliced
2 cups Chihuahua Cheese

Toast chilies let cool and remove seeds and membranes. Let sit in warm water 20 min. Roast tomatoes and peel them. Roast 1/4 onion and 2 cloves of garlic.
Drain chilies and put in blender add tomatoes, onion, garlic, and chicken stock. Puree till smooth. Add salt to taste. Heat (2) tbs of oil in large skillet and add puree. Save remaining (4) tbs of oil for tortillas later. Simmer 10 min. over low heat. Remove from heat and put to one side. Preheat oven to 325.
Heat remaining (4)tbs of oil in an another skillet. Take a tortilla and place in hot oil to warm only. Too long and you'll have chips. The tortilla goes from the hot oil directly to the chili mixture. Remember to dip both sides. Fill with Shredded chicken and roll them up. Continue till all tortillas are gone. Place enchiladas in baking dish cover with remaining chili mixture and cover with  Chihuahua cheese. Place in oven till cheese is melted. Garnish with sliced onion and additional cheese.

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Nutrition

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Serving Size: 1 Serving (968g)
Recipe Makes: 6

Calories: 1537
Calories from Fat: 395 (26%)

Amt Per Serving		% DV

	Total Fat 43.9g	58 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 10.3g
Cholesterol 93.6mg		29 %
Sodium 672.4mg		23 %
Potassium 1913.9mg		50 %
Total Carbohydrate 238.3g		70 %
	Dietary Fiber 35.4g	141 %
	Sugars, other 202.9g
Protein 60.2g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1537

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