Subj : T.O.H. Daily Recipe 750
To   : All
From : Dave Drum
Date : Mon Sep 29 2025 21:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Enchiladas Rojas
 Categories: Poultry, Herbs, Vegetables, Chilies, Breads
      Yield: 5 servings
 
      1 md Onion; chopped
      1 tb Oil
      1 tb A-P flour
      1 tb Chilli spice mix
      1 ts Salt
      1 ts Garlic powder
    1/2 ts Ground cumin
    1/4 ts Rubbed sage
 14 1/2 oz Can stewed tomatoes
    3/4 lb Shredded rotisserie chicken

MMMMM---------------------------SAUCE--------------------------------
           Boiling water
      2    Dried guajillo chiles
    1/3 c  Butter
      4 cl Garlic; minced
      1    Jalapeno; seeded, diced
    1/2 c  A-P flour
 14 1/2 oz Can chicken broth
      8 oz Can tomato sauce
      1 ts Ground cumin
      1 ts Rubbed sage
    1/2 ts Salt
     10    Flour tortillas (6 i");
           Warmed
      2 c  Shredded Colby-Monterey Jack
           Cheese; divided

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Halved grape tomatoes
           Minced fresh cilantro
           Sliced jalapeno peppers
           Chopped red onion
           Diced avocado
 
  Set oven @ 350ºF/175ºC.
  
  In a large skillet, cook onion in oil over medium heat
  until tender, 4-5 minutes. Stir in flour and seasonings.
  Add tomatoes; bring to a boil. Reduce heat; simmer,
  covered, 15 minutes. Stir in chicken until coated.
  
  For the sauce, pour boiling water over dried chiles to
  cover; let stand 15 minutes. Drain; lightly chop.
  
  In a saucepan, heat butter over medium-high heat. Add
  garlic and jalapeno; cook and stir 1 minute or until
  tender. Stir in flour until blended; gradually whisk in
  broth. Add rehydrated chiles. Bring to a boil; cook and
  stir until thickened, about 2 minutes. Stir in tomato
  sauce and seasonings. Puree sauce using an immersion
  blender.
  
  Pour 1 1/2 cups sauce into an ungreased 13x9-in. baking
  dish. Place about 1/4 cup chicken mixture off-center on
  each tortilla; top with 1-2 tablespoons cheese. Roll up
  and place over sauce, seam side down. Top with remaining
  sauce.
  
  Bake, covered, until heated through, 30-35 minutes.
  Sprinkle with remaining cheese. Bake, uncovered, until
  cheese is melted, 10-15 minutes longer. Serve with
  toppings as desired.
  
  Margaret Knoebel, Milwaukee, Wisconsin
  
  Makes: 5 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
  From: Https://Www.Tasteofhome.Com
 
MMMMM

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