Red Enchiladas

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Revision as of 22:26, 25 August 2015 by Ivanaf (Talk | contribs) (4 revisions imported)

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Ingredients

Sauce

  • large can tomatoes
  • 2 chilies
  • 1 onion
  • 2 fat garlics
  • 1 t salt
  • pinch pepper
  • 1 t sugar
  • 1 t cumin
  • 1 t Mexican oregano

Filling

  • full chicken breast (two halves)
  • salt
  • pepper
  • onions, diced
  • Frozen corn kernels
  • 1/2 t ground cumin

Garnish

  • Onions thinly sliced
  • Cilantro
  • Avocado
  • Cheese
  • Yoghurt

Other

  • 20 corn tortillas

Preparation

Sauce

  • dice, then blend all the ingredients/ do in 2 batches
  • add salt pepper and ground cunin and a blash of sugar
  • cover, and cook down sauce for 30 mins on super low heat

Filling

  • boil chicken
  • Cool
  • Shred into tiny strips
  • saute onions garlic and cumin
  • add shredded chicken and corn (optional)
  • add salt and pepper

Construction

  • soften tortilla (either fry in oil or heat)
  • drag through sauce
  • Put chicken filling in tortillas
  • add some cheese on top
  • bake at 350 for 10 minutes