Ancho Chicken Enchiladas
(serves 4)
4 dried red ancho chiles
in warm water.  Clean them, removing the stems and seeds, and puree them in a blender with:
2 cloves garlic
2 T olive oil
  adding a little water, if necessary, to make a smooth paste.
Stir half of the ancho paste into:
1 chicken breast, boneless, skinless, sliced or pulled into large pieces
    Saute the chicken a few minutes, then remove the pieces, chop them into small chunks, and return them to the saucepan to cook a few minutes more. Pour into a bowl and add:
1/4 c almonds, chopped coarsely and toasted
1 t sesame seeds, lightly toasted
To make the topping, add to the remaining ancho paste:
1 T dried oregano
1/2 c red wine
1/2 c chicken stock
and heat in a saucepan over low heat.  Cook for 10-15 minutes to release the flavor of the oregano, adding liquid, when necessary, to keep it the consistency of tomato sauce.
Place 2 tablespoons of filling on a corn tortilla and roll it up fairly tightly.  Place rolled enchiladas into an oiled casserole dish.  Spread the topping over them,. sprinkle toasted sesame seeds over the top, cover with tinfoil, and bake at 350 for 30-45 minutes.
Serve with a dollop of sour cream and/or Guacamole.
Notes & Variations:
  1. See notes on preparing enchiladas.
  2. Add some green onions or sauteed yellow onions to the filling, or puree a small onion with the anchos. 
  3. The ancho paste is very versatile, and stores well in the refrigerator if topped with a thin layer of olive oil.
  4. Teri, from Boulder Creek, sent us a recipe for enchiladas filled with chicken, asparagus, cheese, and onions, topped with a tomatillo sauce (green taco sauce, chicken stock, and sour cream, thickened with butter and flour).