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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is one of my favorite recipes. I play with it to my likes. It is real enchilada sauce that is worth the work. I have never tasted the can and I dont think I want to. I have a family of 7 and when I make this it's all gone. Ingredients:
4 -5 chicken breasts |
20 -28 corn tortillas |
2 -3 cloves garlic |
1/2 onion |
4 -5 dried red chilies |
2 tomatoes |
6 cups water |
1/2-1 cup flour |
1 bay leaf |
1 -2 cup cheese |
1 avocado |
1/2 head lettuce |
1 lime |
4 -7 springs cilantro |
salt and pepper |
1/2 teaspoon oil |
shredded lettuce |
chopped cilantro |
chopped tomato |
chopped onion |
sliced avocado |
wedges lime |
Directions:
1. Sautee 1/4 onions and garlic in oil.
2. Add the water, bay leaf, chicken, 1 tomatoe, salt and pepper.
3. Bring to boil.
4. Take out chicken to cool and shred.
5. Add dried chiles to boiling mixture until soft.
6. Place chiles (without seeds), garlic, onion, 1/4 cup broth and tomatoe in blender until smooth.
7. Return mixture to broth and add flour until desired thickness.
8. Mix some sauce in with the chicken.
9. Soak each tortilla in sauce before placing chicken, cheese and olives in each and then rolling it.
10. Before baking at 350 degrees throw some sauce then cheese and olives on top of them.
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