University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Red Enchiladas with Chicken
Total : 60 min

Ingredients:

  • 10 dried red chile pods
  • 3 cups water
  • 1 tablespoon olive oil
  • ¼ cup flour
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • 2 cloves garlic, minced
  • 8 corn tortillas
  • 2 cups cooked extra-lean chicken
  • 1 cup grated sharp cheddar cheese

Directions:

  1. Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
  2. Put the chiles and 3 cups of water into a medium pan. Simmer for 15 minutes.
  3. Put half the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds. Repeat with the other half of the chiles.
  4. Heat oil in medium saucepan. Add flour and brown for one minute.
  5. Add strained chile, the remaining cooking water and 1 additional cup of water.
  6. Add salt, oregano and garlic. Simmer for 15 minutes.
  7. Break tortillas into strips and divide into thirds. Add the tortillas to the pan (and the meat) and cook until heated through, stirring with a spoon from time to time.
  8. Sprinkle the cheese over the enchiladas. Cover the pan and cook until the cheese has melted. Serve immediately.
  9. Note: For a quick sauce, use frozen red chile puree instead of soaked dried chiles. Defrost the frozen chile and follow steps 4 through 8 of the recipe.
Exchange: 2 starch, 3 lean meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
Yields 6 servings
 Amount Per Serving
 Calories 320      Calories from Fat 120
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: