Lynn's Homemade Red Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 packages of Dried New Mexican Chiles3 Cups of water1 large Onion4 Garlic, Cloves1 can Chicken broth1 tsp. Salt1 tsp Oregano, dried1/2 tsp Cumin, driedWater as needed for smoothnessCorn Tortillas, 12 tortilla, medium (approx 6" dia)Chicken Breast, no skin, 3 breast, bone and skin removedMonterey Cheese, 2 cup, shredded
To make Chilie Sauce:
Boil 3 cups of water, remove seeds and stems from chilies, and add the chiles to boiling water
Boil for 3 min then cover and steep chiles for at least 45 minutes
Remove chiles and transfer to blender
Reserve boiled water set aside.
Blend chilies garlic, onion, and spices, adding reserved water and can of broth until a smooth puree sauce forms
Pour blended chile into sauce pan, bring to boil. Simmer for 30 min.
Shred chicken
Heat tortillas and dip into red sauce, place on baking dish and add chicken and cheese, roll. Repeat.
Add any left over cheese to top of dish and bake @ 350 for about 15-20 until cheese is melted.
Serve with your favorite toppings.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user GNUNANGEL.
Boil 3 cups of water, remove seeds and stems from chilies, and add the chiles to boiling water
Boil for 3 min then cover and steep chiles for at least 45 minutes
Remove chiles and transfer to blender
Reserve boiled water set aside.
Blend chilies garlic, onion, and spices, adding reserved water and can of broth until a smooth puree sauce forms
Pour blended chile into sauce pan, bring to boil. Simmer for 30 min.
Shred chicken
Heat tortillas and dip into red sauce, place on baking dish and add chicken and cheese, roll. Repeat.
Add any left over cheese to top of dish and bake @ 350 for about 15-20 until cheese is melted.
Serve with your favorite toppings.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user GNUNANGEL.
Nutritional Info Amount Per Serving
- Calories: 242.9
- Total Fat: 8.6 g
- Cholesterol: 51.0 mg
- Sodium: 791.9 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 5.2 g
- Protein: 22.0 g
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