1 hour
Serves 5
Ingredients:
Enchilada Sauce
2 dried Ancho chiles
1 medium onion, peeled and cut in half
3 roma tomatoes, whole
2 Tbsp. fresh cilantro
1 Tbsp. minced garlic
2 tsp. lime juice
2 tsp. salt
2 tsp. pepper
In a medium saucepan, bring 3 cups of water to a boil. Add Ancho chiles and 1/2 onion. Boil for 15 minutes. Add whole tomatoes and boil another 5 minutes. Place chiles, onion, tomatoes, cilantro, garlic, lime juice, salt and pepper into the blender. Pulse until smooth. Add 2 cups of the water in which the chiles were boiled into the blender. Blend until enchilada sauce is smooth. Set aside to cool.
Remaining Ingredients:
3 cups chopped cooked chicken (Chef's Note: We buy a cooked rotisserie chicken at the supermarket, remove the meat from the bone, and chop it to create 3 cups.)
1 cup purple onion, finely chopped
1 cup sweet corn
1 cup black olives, finely chopped
3 cups cheddar cheese (For true authentic flavor, use Queso Fresco.)
16 corn tortillas
1 cup canola oil
Make Dinner:
Preheat oven to 350 degrees. In a large frying pan, heat oil over medium heat. Place each tortilla, one at a time, into hot oil for 15 seconds per side. This is to soften the tortilla. Do not cook longer than 30 seconds or tortillas will become crispy. After 30 seconds in the hot oil, dip each tortilla into the enchilada sauce to coat. Fill each tortilla with 1 Tbsp. chopped chicken, 1 tsp. onion, 1 tsp. corn, 1 tsp. olives and 1 tsp. cheese. Roll each tortilla and place seam side down into 11 x 11 baking pan. When all 16 enchiladas have been rolled, pour remaining sauce over the top and cover with remaining cheese. Bake at 350 degrees for 15 minutes. Remove from oven and allow to cool for 5 minutes before serving.