Recipes from Mexico :: Mexican Main Dishes Poultry
24 soft corn tortillas
2 c. cooked and shredded chicken
1 white onion. finely chopped
1 1/2 (one and one-half) c. grated Mexican cheese such as manchego (Monterey
jack or mild Cheddar can be substituted), divided
1 pint sour cream
1 c. Chile Sauce (recipe below) mixed with 1 c. chicken broth
Prepare Chile Sauce (recipe below).
Mix the chicken, onion and 1 c. of the cheese.
Heat 2 Tbsp. of peanut oil in a skillet until the oil is med. hot.
Dip individual tortillas into the chile/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.
Remove the tortillas and spread 2 Tbsp. of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish. Repeat this process with the remaining tortillas.
Mix the remaining chile/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle and distribute the remaining cheese on top and bake in a 350 degree oven until bubbly. Garnish with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.
Chile Sauce
4 or 5 ancho or pasilla chiles
2 c. water
1 clove garlic
Place chiles in a pan with the water and garlic. Bring the water to a boil, cover, turn off the flame and let sit for at least 20 mins. or until soft.
Put the chiles, garlic and the water you boiled them in into a blender and blend until the sauce is smooth. Add salt to taste.
This sauce can be made in quarts and kept almost forever in the refrigerator. It has many uses.,/font>
