Ancho
Chicken Enchiladas
(serves
4)
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Soften: |
| 4 |
dried |
red ancho chiles |
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in warm water. Clean them, removing
the stems and seeds, and puree them in a blender with: |
| 2 |
cloves |
garlic |
| 2 |
T |
olive oil |
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adding a little water, if necessary, to
make a smooth paste. |
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Stir half of the ancho paste into: |
| 1 |
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chicken breast, boneless, skinless,
sliced or pulled into large pieces |
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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 |
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To make the topping, add to the remaining
ancho paste: |
| 1 |
T |
dried oregano |
| 1/2 |
c |
red wine |
| 1/2 |
c |
chicken stock |
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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. |
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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. |
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Serve with a dollop of sour cream and/or
Guacamole. |
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Notes &
Variations:
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See notes on preparing
enchiladas.
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Add some green onions or sauteed yellow onions
to the filling, or puree a small onion with the anchos.
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The ancho paste is very versatile, and stores
well in the refrigerator if topped with a thin layer of olive oil.
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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).
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