Recipes from Mexico :: Mexican Main Dishes Poultry
Posted by swm56 at recipegoldmine.com April 30, 2001
1 whole cooked chicken salted
2 or 3 dozen corn tortillas
Monterey jack cheese (or your preference)
1 can green chiles
1 can cream of chicken or mushroom soup-optional
Shred chicken and mix with green chiles. To skillet add small amount of oil and heat to med. Dip tortillas into hot oil for a few seconds until softened and will not break when bending. Put small amount of chicken mixture into tortilla and roll up. You could also add some cheese into tortilla if desired. I think Cheddar would work well. Line a 9 x 13-in. pan with filled tortillas and ladle chile sauce over. Sprinkle and distribute grated Monterey cheese over and bake in 350 degree F oven until cheese is melted. Top with sliced scallions. Optional: pour diluted soup over.
Enchilada Sauce
6 dry hot red chiles (New Mexican style)
2 Tbsp. flour
1 (8 ounce) can tomato sauce
Salt
Boil chiles until soft with 2 or 3 c. water about 10 mins. or until chilies are soft. Put cooked chiles in blender with about 1 c. of the liquid and blend until smooth. Strain out seeds at this point if desired.
In a preheated cast iron skillet on med. heat, brown the flour. Keep stirring with a wooden spoon until fairly brown. Add blended chile sauce to skillet stirring until mixed well and add tomato sauce and salt. If you want more sauce add more water from the cooked chiles and continue to cook until desired consistency. Use to top enchiladas or any dish you wish.
