| Red Chile Chicken Enchiladas ~ made from scratch chicken enchilada recipe is easier than you think. 1 skinless, boneless chicken breast 3 large tomatoes 5 serrano chiles 6 cups water 1 garlic clove ¼ cup oil 4 tsp oil ½ tsp sugar salt (to taste) pepper (to taste) 1-8 oz. can of tomato sauce 24 corn tortillas ½ medium onion sour cream (to taste) *Fresco or *Manchego cheese (you can substitute with Monterey Jack) 1. Boil chicken and ½ onion (add salt and pepper to taste) in 3 cups of water until chicken is done. 2. While chicken is boiling, boil tomatoes and 5 Serrano chilies in 3 cups water for approximately 15-20 minutes. Remove approximately 2 cups of water from boiled tomatoes and Serrano chiles mixture. 3. Put remaining water, boiled tomatoes and Serrano chiles in a blender. Add clove. Blend until mixed. In a large frying pan, heat 4 teaspoons oil. Add blended tomatoes and Serrano chile mixture. Add ½ tsp sugar and salt to taste. Simmer for 5-20 minutes. If you prefer a thicker chile sauce, add an 8 ounce can of tomato sauce. 4. Shred chicken breast. In a small frying pan, add ¼ oil and heat. Fry 24 corn tortillas, fry each side until side bubbles slightly and soft. (Add oil if needed). Set aside on a plate covered with a paper towel (to soak up excess oil). Roll a small amount of chicken in each tortilla, place on a serving dish, cover rolled tortillas with chili sauce. Top with cheese and sour cream. Serve with refritos (refried beans). |
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