Since nosotros are taking the shortcut of using dried chili powder, live on certain to at to the lowest degree larn a prissy one. I used dry reason Ancho, which is really nice, but what isn’t prissy is that quondam bottle of chili pulverization you’ve had inwards the pantry since the 90’s. If you lot alive inwards roughly remote location, become on the Internet in addition to guild something fresh. Besides using it inwards this, your side past times side pot of chili volition also live on grateful.
If you’re making the sauce ahead of time, it’s a practiced persuasion to estrus it upwards get-go earlier assembling your enchiladas, then they are warm going inwards the oven. Otherwise, you’ll postulate to hand them roughly extra fourth dimension inwards the oven, then they larn completely heated through. I beloved chicken enchiladas to a greater extent than than individual in all probability should, but this same training done amongst shredded, stewed beef, is non to live on missed. Either way, I actually do promise you lot hand these a endeavour soon. Enjoy!
Ingredients for ii 1/2 loving cup Red Enchilada Sauce:
(enough for iv to half dozen Portions)
2 tablespoons olive oil
2 tablespoons butter
1/2 loving cup diced onion
1/2 teaspoon salt, addition to a greater extent than to taste
3 to iv tablespoons all-purpose flour, depending on how thick you lot similar it
2 tablespoons dry reason chili powder, similar ancho
2 teaspoons dry reason cumin
1/2 teaspoon chipotle
1/2 teaspoon freshly dry reason dark pepper
1/4 teaspoon dried oregano
cayenne to taste
small pinch cinnamon
3 cloves minced garlic
2 tablespoons tomato plant paste
2 1/2 cups chicken broth
Fillings for each enchilada:
3 little corn tortillas
2/3 loving cup shredded cooked chicken
2/3 loving cup shredded pepper or regular Monterey Jack cheese, addition to a greater extent than equally needed
chopped cilantro in addition to dark-green onion, equally needed
sour cream, in addition to guacamole to garnish
-->Buat lebih berguna, kongsi:
