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 Rotisserie chicken; shredded

MMMMM---------------------------SAUCE--------------------------------
           Water; boiling
      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");
           - warmed
      2 c  Colby-Monterey Jack cheese;
           - shredded, divided

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Grape tomatoes; halved
           Fresh cilantro; minced
           Jalapeno peppers; sliced
           Red onion; chopped
           Avocado; diced

  Set oven @ 350°F/175°C.

  In a large skillet, cook onion in oil over medium heat until
  tender, 4 to 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" baking dish. Place
  about 1/4 cup chicken mixture off-center on each tortilla; top with
  1 to 2 tb cheese. Roll up and place over sauce, seam side down. Top
  with remaining sauce.

  Bake, covered, until heated through, 30 to 35 minutes. Sprinkle
  with remaining cheese. Bake, uncovered, until cheese is melted, 10
  to 15 minutes longer. Serve with toppings as desired.

  Recipe by Margaret Knoebel, Milwaukee, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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