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Friday, May 25

Chicken enchiladas

Anaheim peppers, seeded, chopped into large pieces
Boiling water

Ancho chili powder
2 tablespoons
Tomatoes, diced
14 ½ ounces
Onion, white,
½ coarsely chopped,
thick slice
1 large
Garlic, crushed
7 cloves
Oregano, dried
1 teaspoon
Chicken stock
1 ½ cup
Chicken breast, boneless, skinless
2 pounds

Canola oil
4 tablespoons
Corn tortillas
Monterey jack cheese, shredded
2 cups
Sour cream
½ cup
Onion, white, thinly sliced,
separated into rings
1 small
Radishes, trimmed, thinly sliced
  1. Preheat oven to 325°F. 
  2. Put the chilies in a pot, and add boiling water to cover.
  3. Weight the chilies down with a plate, and let soak until soft, about 15 minutes; drain. 
  4. In a blender or food processor, process the chilies, tomatoes with juice, onion, 6 garlic cloves, and oregano until smooth, adding up to ½ cup of stock as needed to achieve a very smooth consistency.
  5. In a frying pan over medium heat, warm 1 tablespoon of oil.
  6. Pour in 2 cups of the chili sauce and cook, stirring, until thickened, about 2 minutes.
    Store the remaining sauce, or add chopped cilantro with a pinch of salt and eat it as salsa.
  7. Add the chicken stock, and continue to cook, stirring frequently, until thick, about 5 minutes.
  8. Taste and adjust the seasoning with salt.
  9. Remove from heat.
  10. Spoon a thin layer of the chili sauce on the bottom of a 9-by-13-inch baking dish; set aside.
  1. Place chicken in a saucepan, and add enough water to cover. 
  2. Place over medium-high heat until the water comes to a boil, skimming off any foam that forms on the surface. 
  3. Reduce the heat to low, and add the onion, peppercorns, and garlic. 
  4. Cover and simmer gently until the meat is opaque throughout, about 20 minutes. 
  5. Add the salt to taste during the last 5 minutes. 
  6. Transfer the chicken to a plate to cool. 
  7. When cool enough to handle, coarsely shred the chicken.
  1. In another frying pan over medium heat, warm the remaining 3 tablespoons of oil until hot. 
  2. Using tongs, quickly drag the tortillas one at a time through the oil to soften them on both sides. 
  3. Drain on a paper towel-lined plate; pat the tortillas dry with paper towels In a bowl, combine the chicken and cheese. 
  4. Working with one tortilla at a time, spread a spoonful of the chicken-cheese mixture near the edge of the tortilla, roll it up, and place it seam side down in the prepared baking dish. 
  5. Repeat with remaining tortillas and chicken-cheese mixtures, arranging the rolled tortillas side by side in the dish. 
  6. Spoon over the remaining chili sauce. 
  7. Bake the enchiladas until they are heated through and the cheese is melted, about 15 minutes. 
  8. Top the enchiladas in the pan with dollops of sour cream, and onion and radish slices.

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