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
  

Directions:

• 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.