Red Sauce Chicken Enchiladas

by Sandra Hamilton 

Step 1: Boil one whole chicken in plenty of water .

Step 2: Once your chicken is cooked, shred the chicken off the bones and set aside. Save all your chicken stock.

Step 3: place one bag full of New Mexico chili’s into a pot and add water until it barely covers the chili’s. Boil on med until the chili’s are very soft and tender.

Step 4: Take only the chili’s that have been cooked and put them into the blender and add your chicken stock to top off the blender. Add a pinch of cumin , a pinch of salt, and a pinch of pepper only. Blend it all until it is a sauce consistency.  Check for flavor.

Step 5: add the sauce into the pot of shredded chicken and mix it all up very well.

Step 6: wrap a stack of corn tortillas (approx. 10) in a paper towel and place in the microwave for approx. 3 minutes until the tortillas are soft and can roll easily.

Step 7: Place a little chicken/sauce on the tortilla and roll it. Then you place your enchilada on your casserole dish and continue until it’s all filled.

Step 8: Top your enchiladas with more sauce and add a mixture of shredded cheese i.e. Mexican cheese called Cotija, Queso Fresco, or Mozzerella

Step 9: chop green onions and add to the top. Place foil on top and bake for 15 minutes on 400 degrees in the oven or until the cheese is all melted.

Spanish Rice: Cook rice as usual, although, for added flavor instead of using water, add the chicken stock ,a spoon full of the enchilada sauce, and a handful of green onion for the Spanish rice.