How To make Enchiladas Banderas
4 Chicken breast
2 c Tomato, canned; mashed
1/2 c Onion; chopped
1 ts Salt
1 ts Garlic powder
Salsa verde Salsa roja Sour cream Tortillas, corn Oil
SALSA COLORADO:
24 Chiles, red, mild, dried
4 tb Oil
10 Garlic clove; minced
Salt to taste 6 tb Flour
SALSA VERDE:
4 lb Tomatillos, peeled
1/2 c Onion; finely chopped
1/4 c Oil
1 ts Salt
1 ts Garlic; chopped
In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 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 (longways) 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, about 25 minutes. Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles 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 chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 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, saute onions in oil. Add pureed tomatillos, salt and garlic.
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How To Make Chilaquiles | Hilah Cooking
How to make Chilaquiles - a classic Mexican breakfast - with this easy video recipe! Fried tortilla strips, fresh spicy salsa, and a fried egg on top. New cooking videos every Thursday! Subscribe to be notified when I release a new video!
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Chilaquiles are known throughout Mexico to be the best, most reliable hangover cure that exists (especially when paired with a michelada, wink wink!). They are probably one of the simplest Mexican breakfast recipes around, too. It starts out similar to making migas, with frying some corn tortillas until lightly crispy. Unlike migas, though, chilaquiles require zero chopping as long as you have the salsa already made, which makes it a much safer option in the kitchen for a person who may or may not be so hungover that she (or he) has double-vision and really probably should be at a hospital.
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