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.
How To make Enchiladas Banderas's Videos
Che y Quiqui's Spanish Movie
Greg and Tim made a movie with Dante, which turned out to be this fantastic film. We had to make it to show our class how to make enchiladas.
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Best Mexican Food Recipes Cookbook
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Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today's home cook. You'll find traditional favorites like:
~ACAPULCO CHICKEN
~FRIJOLES DE OLLA (BEANS COOKED IN A POT)
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~CHALUPA
~CHICKEN ALEJANDRO
~CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
~CHICKEN OR BEEF FAJITAS
~CHICKEN TEQUILA
~CHILES RELLENOS (FRIED STUFFED CHILES)
~CHILI POBLANO PIE
~CHIMICHANGAS SUPREME
~EL CHICO SALSA VERDE
~ENCHILADAS BANDERAS
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Now you can enjoy the many, unique flavors of Mexican food in your own home.
With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.
Among the world's great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.
Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today's home cook. You'll find traditional favorites like:
ACAPULCO CHICKEN
FRIJOLES DE OLLA (BEANS COOKED IN A POT)
CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)
CHALUPA
CHICKEN ALEJANDRO
CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
CHICKEN OR BEEF FAJITAS
CHICKEN TEQUILA
CHILES RELLENOS (FRIED STUFFED CHILES)
CHILI POBLANO PIE
CHIMICHANGAS SUPREME
EL CHICO SALSA VERDE
ENCHILADAS BANDERAS
GRILLED CHICKEN ADOBO
GRILLED CHICKEN QUESADILLAS
SUPPER NACHOS
RICE CON QUESO
And Over 200 More!!
No cooking collection is complete without a copy of the Recipes From South Of The Border cookbook and it's authentic recipes for cooking traditional Mexican food at it's best.
•CINCO DE MAYO• BANDERA ENCHILADAS • EMBARRASSING STORY •
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