CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 5705a6de   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Enchiladas Rojas   
    Categories: Poultry, Herbs, Vegetables, Chilies, Breads   
         Yield: 5 servings   
       
         1 md Onion; chopped   
         1 tb Oil   
         1 tb A-P flour   
         1 tb Chilli spice mix   
         1 ts Salt   
         1 ts Garlic powder   
       1/2 ts Ground cumin   
       1/4 ts Rubbed sage   
    14 1/2 oz Can stewed tomatoes   
       3/4 lb Shredded rotisserie chicken   
      
   MMMMM---------------------------SAUCE--------------------------------   
              Boiling water   
         2    Dried guajillo chiles   
       1/3 c  Butter   
         4 cl Garlic; minced   
         1    Jalapeno; seeded, diced   
       1/2 c  A-P flour   
    14 1/2 oz Can chicken broth   
         8 oz Can tomato sauce   
         1 ts Ground cumin   
         1 ts Rubbed sage   
       1/2 ts Salt   
        10    Flour tortillas (6 i");   
              Warmed   
         2 c  Shredded Colby-Monterey Jack   
              Cheese; divided   
      
   MMMMM---------------------OPTIONAL TOPPINGS--------------------------   
              Halved grape tomatoes   
              Minced fresh cilantro   
              Sliced jalapeno peppers   
              Chopped red onion   
              Diced avocado   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large skillet, cook onion in oil over medium heat   
     until tender, 4-5 minutes. Stir in flour and seasonings.   
     Add tomatoes; bring to a boil. Reduce heat; simmer,   
     covered, 15 minutes. Stir in chicken until coated.   
        
     For the sauce, pour boiling water over dried chiles to   
     cover; let stand 15 minutes. Drain; lightly chop.   
        
     In a saucepan, heat butter over medium-high heat. Add   
     garlic and jalapeno; cook and stir 1 minute or until   
     tender. Stir in flour until blended; gradually whisk in   
     broth. Add rehydrated chiles. Bring to a boil; cook and   
     stir until thickened, about 2 minutes. Stir in tomato   
     sauce and seasonings. Puree sauce using an immersion   
     blender.   
        
     Pour 1 1/2 cups sauce into an ungreased 13x9-in. baking   
     dish. Place about 1/4 cup chicken mixture off-center on   
     each tortilla; top with 1-2 tablespoons cheese. Roll up   
     and place over sauce, seam side down. Top with remaining   
     sauce.   
        
     Bake, covered, until heated through, 30-35 minutes.   
     Sprinkle with remaining cheese. Bake, uncovered, until   
     cheese is melted, 10-15 minutes longer. Serve with   
     toppings as desired.   
        
     Margaret Knoebel, Milwaukee, Wisconsin   
        
     Makes: 5 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
     From: Https://Www.Tasteofhome.Com   
       
   MMMMM   
      
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