Colorado Enchiladas

• Meat

  • 1 Chicken breast

• Produce

  • 2 Ancho dried chiles
  • 3 Garlic cloves
  • 4 Mexican dried chiles, New
  • 1/2 Onion
  • 3 tbsp Onion
  • 1/2 tsp Oregano

• Condiments

  • 1 tbsp Adobo sauce

• Baking & Spices

  • 1 sliver Dark chocolate
  • 1 Pepper, freshly ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Cotija cheese
  • 1 Mexican crema or cream
  • 1 Monterey jack cheese

• Liquids

  • 3 cups Water

Found on mexicanplease.com

Description

Directions

• Roughly chop 1/2 an onion and peel 3 garlic cloves
• Add the onion and garlic to a dollop of oil in a saucepan and saute on medium heat for 5-8 minutes
• Remove the stems and de-seed the dried chiles
• Tear the chiles into smaller pieces and wipe off any dusty crevasses
• Add the chiles to the onion mixture along with 3 cups of water, 1/2 teaspoon oregano (use Mexican if you have it), 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground pepper.
• Bring mixture to a boil
• Slice a chicken breast in half lengthwise and add to the mixture
• If the chicken isnt fully submerged add a bit more water
• Reduce heat to a simmer and partially cover
• Cook for 10-15 minutes, or until the chicken is cooked through
• Set chicken aside, covering in foil to retain moisture
• Add the remaining sauce mixture to a blender and combine well
• Take a taste! If it tastes bitter you now know where you stand!
• Strain the sauce, pushing the mixture through a sieve using a spoon
• Return the strained sauce to the saucepan and simmer over medium heat
• Add 1 Tablespoon of adobo sauce and a sliver of chocolate
• Let simmer until reduced to a thicker consistency, approximately 15-30 minutes
• Take a final taste for salt
• Shred the chicken using two forks and combine in a bowl with a pinch of salt, some finely chopped onion, and a few spoonfuls of the sauce
• Warm up 8-10 corn tortillas in the oven for a couple minutes
• Add a few spoonfuls of the sauce to a plate.
• Dredge a tortilla in the sauce. Flip and then fill with chicken, cheese and finely chopped onion
• Roll tight and add to a baking dish. You can line the baking dish with sauce to prevent sticking.
• Continue until all the chicken is gone.
• Add the remaining sauce to the top of the enchiladas.
• Bake at 400F for 8-10 minutes
• Optional garnishes include Crema and Cotija cheese
• Serve immediately

Nutrition