Chicken Enchiladas Banderas

Ingredients:

4 chicken breasts
2 cups canned tomatoes, mashed
1/2 cup onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
corn tortillas
oil
Salsa Colorado (recipe below)
Salsa Verde (recipe below)
sour cream

Salsa Colorado:

24 mild red chilies, dried
4 tablespoons oil
10 garlic cloves, minced
salt to taste
6 tablespoons flour

Salsa Verde:

4 pounds tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 teaspoon salt
1 teaspoon garlic, chopped

Preparation:

In large pot, boil chicken in water to cover until tender, reserve 2
cups broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt
and garlic to reserved broth, boil for 10 minutes or until reduced
enough for enchilada filling. Strain.

Heat a bit of oil in a small skillet, press each tortillas into the
hot oil a few seconds to soften them and make them more pliable to
roll. Stuff with chicken filling.

Roll filled tortillas and place in baking dish. Cover one-third of the
enchiladas (long ways) with Salsa Verde, the center third with the
sour cream, and the final third with Salsa Colorado. The result should
resemble the Mexican flag. Bake at 375 degrees until thoroughly
heated, for about 25 minutes.

Salsa Colorado:

Wash chilies, stem and seed. Cook in boiling water to cover well for
10 minutes or until soft. Remove and drain. Reserve liquid. Place
chilies in blender with reserved water, and whirl until you achieve a
pasty consistency.

Heat oil in large skillet. Add garlic and flour and cook, stirring
until flour browns. Add chili paste slowly to mix well with flour
until a smooth paste is achieved. When all the chili paste is added,
bring to a boil, stirring constantly. Cook until it thickens, 3 to 4
minutes. Thin with water to a thick, saucy consistency.

Salsa Verde:

Boil tomatillos in small amount of water until tender, blend in food
processor. In skillet, sauté onions in oil. Add puréed tomatillos,
salt and garlic.






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