Enchiladas have also been known through out the years as tortillas with chilli.
In this recipe, the red salsa is made from scratch using Guajillo – Dry Chillies and Pasilla – Dry Chillies .
The word enchilar means to cover, wrap or coat with chilli, making it easier to visualize a major step in preparing this dish – dipping the tortillas in a chilli sauce.
Enchiladas can be served as a breakfast dish or main meal.
Serves 6.
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- 6 Chiles Pasilla
- 6 Chiles Guajillo
- 3 tomatoes
- 1/4 onion
- 2 garlic cloves
- 1/2 TSP marjoam
- 1 1/2 cups chicken stock
- 2 TBS oil
- Salt to taste
- 2 whole chicken breasts, cooked and shredded
- 1 onion, sliced
- 1 cup crumbled feta cheese
- 1/2 cup thick or sour cream
- 18 corn tortillas
Directions:
- Toast the chillies. Remove the seeds and membranes and soak in warm water for 20 minutes.
- Roast the tomatoes, onion quarter and garlic.
- Drain the chiles and transfer to a blender. add the tomatoes, onion, garlic, marjoram and chicken stock. Puree until smooth. Heat the oil in a skillet, add the puree and simmer for 10 minutes over low heat. Add salt to taste.
- Dip a tortilla in the sauce and transfer to a plate. Place a little chicken on the tortilla and roll it up. Place the enchiladas on a plater and cover them with the remaining sauce. Garnish with the sliced onion and cheese. Top with a layer of cream and heat in the oven until cheese melts and browns.
Buen Provecho!
