Tri Color Enchiladas Recipes

TRI-COLOR ENCHILADAS

Steps:

• Blend 1 cup broth, poblano chiles, 1 Tbsp. onions and 1 garlic clove in blender until smooth; transfer to saucepan. Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan. Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.
• Cook poblano and chipotle sauces on medium heat 5 min. or until heated through, stirring frequently; keep warm. Cook sour cream sauce 3 to 4 min. or until cheese is melted, stirring constantly.
• Top tortillas with chicken; roll up. Place, seam sides down, in 13x9-inch dish. Top with sauces, alternating colors to resemble the Mexican flag. Sprinkle with remaining cheese.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

ENCHILADAS TRICOLORES

Steps:

• Licúa 1 taza de caldo, los chiles, 1 cda. de cebolla y 1 diente de ajo hasta que queden homogéneos; transfiere la mezcla a una olla. Licúa 1/2 taza del caldo restante, la cebolla restante y el ajo restante, la salsa de tomate, los chiles chipotles y el orégano hasta que queden homogéneos; vierte esto en otra olla. Mezcla el caldo restante con la crema agria y 1/2 taza de queso en una olla separada.
• Cocina las salsas de poblano y chipotle a fuego medio durante 5 min. o hasta que estén completamente calientes, revolviéndolas con frecuencia; manténlas calientes. Cocina la salsa de crema agria de 3 a 4 min. o hasta que el queso se derrita, revolviendo constantemente.
• Pon el pollo sobre las tortillas; enróllalas. Colócalas, con las junturas hacia abajo, en una fuente de 13x9 pulgs. Báñalas con las salsas, alternando los colores para que parezcan la bandera mexicana. Espolvoréalas con el queso restante.