Chicken Enchiladas with Red Sauce
Trinity
ingredients
- Red Sauce
- 4 ounces whole dried New Mexico or Ancho chiles
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 1 teaspoon grounc cumin
- 2 cups chicken stock
- 2 cloves garlic, peeled and chopped
- 2 small cans tomato paste
- 1 tablespoon red wine vinegar
- sea salt
- Chicken Enchiladas
- 2 medium onions, finely chopped
- 2-4 small green peppers, hot or mild, seeded and finely chopped
- 2 carrots, peeled and grated
- 1 cup sprouted small seeds, such as sesame or onion seeds
- 1/2 teaspoon cayenne pepper
- 2 teaspoons of oregano
- 1 tablespoon of ground cumin
- 18 corn tortillas
- about 1/2 cup extra virgin olive oil or lard
- 2 cups grated raw Monterey Jack cheese
- 8 cups red enchilada sauce
- sliced avocados for garnish
directions
- 1
Red Sauce
- 2
Clean the dried chiles by removing the stem and seeds. Be sure to wear rubber gloves for this process and be careful not ot touch any party of your face.
- 3
Meanwhile, saute onion in olive oil. Add cumin and cook, stirring constantly, until well amalgamated into the oil. Add chicken stock and chiles, bring to a boil, skim and reduce heat to a simmer. Whisk in garlic, vinegar and tomato paste. Simmer, covered, for about 45 minutes. Pulse sauce in food processor.
- 4
Chicken Enchiladas
- 5
Finely dice chicken and mix with onion, peppers, carrot, sprouts and spices. Stir in 1 cup enchilada sauce. Meanwhile, fry tortillas very briefly in several tablespoons of olive oil or lard so that they are softened not crisp, adding more oil or lard as necessary. Pat dry. Place about 2 tablespoons of chicken mixture in the center of each tortilla and roll up. Place in an oiled pyrex dish.
- 6
To serve, cover and heat in 325° oven until steaming. Serve with red enchilada sauce, freshly grated raw cheese, avacados and sour cream.
Source: Trinity
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