Enchiladas
Cook with what you have ... (# inspired by the fridge being completely empty except condiments)
Course Main Course
Cuisine Mexican
- 12 ea Fresh Corn Tortillas
- 1 1/2 cup shredded chicken
- 1 cup grated cheddar cheese
- 1/2 cup corn oil
- 1/2 cup sweet white onion
the Sauce
- 3 large ancho chilies roasted. seeds removed, peeled.
- 8 ea almonds toasted, crushed
- 1/2 ea ripe plantain fried golden brown
- 2 medium tomato roasted
- 1/4 stick cinnamon
- 2 ea cloves whole
- 1 toe garlic
the Enchiladas
fry the tortillas for a few seconds. remove and cover with a thin layer of sauce.
add shredded chicken and roll up.
place side by side into the serving dish.
place the remainder of the sauce over the enchiladas and bake covered @ 350F until sauce is bubbly (about 20 minutes). garnish with cheddar cheese and gratinate.
the sauce
puree the crushed roasted almonds, plantain and roasted tomato in the blender and set aside. Cook for about 5 minutes
puree the chilies, spice, oregano and garlic with a bit of water in the blender and set aside. Cook over a medium flame for about 5 minutes
add the tomato / plantain mixture to the chilli mixture (caution it will splatter). turn the heat off and continue to stir. Push through the strainer and add white stock if needed. Return to the flame for about 15 minutes.