Wednesday, December 9, 2009

Chicken Enchiladas

Ingredients for 12 enchiladas:

  • 4 ancho chiles
  • 1 cup of water reserved from hydrating the chiles
  • 1 garlic clove, diced
  • 1 tsp salt
  • 2 large eggs
  • oil for frying
  • 12 4 1/2 inch white corn tortillas
  • 1/4 pound pepper jack cheese
  • 2 cups seasoned and shredded chicken


  • Remove the stalks from the dried chiles.
  • Slit them ope and remove seeds and veins.
  • Toast chiles lightly in a cast iron skillet.
  • Remove and soak in hot water for 15 minutes.
  • Put the 1/2 cup of water, garlic and salt in a blender and blend until smooth.
  • Add the chiles to the blender and blend until sauce is smooth.
  • Break up egg with a fork and stir into the sauce.
  • Heat enough oil to cover the bottom of a small frying pan.
  • Dip one tortilla at a time into the chile sauce to cover it thickly and from for about 8 seconds on each side.
  • Use a spatula to flip.
  • Remove to a plate and place a slice of cheese on the tortilla and a large spoonful of seasoned and shredded chicken and then double the tortilla over.
  • Continue until all the enchiladas are done.
  • I served mine with pico de gallo.

1 comment:

  1. got tired of the hamburger helper? :) nice to have a day off isn't it!