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Chicken, cheese, or beef enchiladas, this enchilada sauce is as Mexican as you can get. Yum!



INGREDIENTS:Makes 12 enchiladas

✹ 1 Tablespoon(s) ancho chili powder ✹ Tablespoon(s) guajillo chili powder ✹ ¼ Teaspoon(s) chipotle chili powder ✹ 1 can diced tomatoes with juices ✹ 1 cup chopped white onion, plus ¼ cup thinly sliced onion ✹ 6 garlic cloves ✹ 1 Teaspoon(s) Mexican oregano ✹ 1 Teaspoon(s) cinnamon ✹ ½ Teaspoon(s) cumin ✹ 1 Tablespoon(s) honey ✹ 1 Tablespoon(s) Mexican chocolate ✹ ½ Teaspoon(s) kosher salt ✹ ½ cup chicken broth ✹ 4 Tablespoon(s) olive oil ✹ 12 corn tortillas, each about 6 inches in diameter ✹ 2 cups coarsely shredded poached or roasted chicken **SEE COOKS NOTE** ✹ 1 cup grated Monterey jack cheese **SEE COOKS NOTE** ✹ ¼ cup Mexican crema or sour cream ✹ 4 radishes, trimmed and thinly sliced


In a blender, combine the ancho chili powder, guajillo chili powder, chipotle chili powder, tomatoes and their juices, chopped onion, garlic, Mexican oregano, cumin, honey, salt and broth and puree until smooth.

✚ Preheat an oven to 325ºF degrees.

1. In a fry pan over medium heat, warm 1 Tbs. of the oil.   Add the chili sauce and cook, stirring occasionally, until thick, about 5 minutes.    Remove from the heat and keep warm.   Spoon a thin layer of the sauce on the bottom of a 9-by-13-inch (23-by-33cm) baking dish and keep warm. 2. In another fry pan over medium heat, warm the remaining 3 Tbs. oil until sizzling.   Using tongs and a spatula, quickly drag the tortillas one at a time through the oil to soften them on both sides.   Pat dry with paper towels. 3. Dip a softened tortilla into the chili sauce and lay on a plate. Spread 2 to 3 Tablespoon(s) shredded chicken near the edge closest to you, roll up the tortilla and place, seam side down, in the baking dish.    Repeat with the remaining tortillas and chicken, arranging the rolled tortillas side by side in the dish.   When the dish is filled, spoon the remaining roja sauce evenly over the tortillas and top with the cheese.    Bake the enchiladas until heated through, about 25 minutes.   Divide the enchiladas among warmed individual plates and top with the crema, sliced onions and radishes.    Serve immediately.   Serves 6. **COOKS NOTE** 1. You can add extra chicken/or cheese to stuff into your enchilada, but be careful not to overfill and tear the tortilla. You can also add additional cheese, cheddar or jack on top, but be moderate with the quantity.

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