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Recipe courtesy of Olga Gonzalez

Olga Gonzalez's Enchiladas with Red Sauce

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 50 min
  • Yield: 8 servings
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Ingredients

Enchilada Filling:

2 pounds boneless, skinless chicken thighs

Enchilada Filling:

2 pounds boneless, skinless chicken thighs

Enchilada Sauce:

1 pound dried California chiles, stemmed and seeded*

2 teaspoons dried Mexican oregano*

1 teaspoon salt 

1 clove garlic

Enchilada Sauce:

1 pound dried California chiles, stemmed and seeded*

2 teaspoons dried Mexican oregano*

1 teaspoon salt 

1 clove garlic

Enchiladas:

16 corn tortillas

Canola oil, for frying 

1 cup finely diced white onions

2 cups shredded mozzarella 

8 ounces queso fresco, crumbled 

2 hearts romaine lettuce, shredded 

2 pounds tomatoes, halved and sliced 

4 medium avocados, halved, pitted and sliced 

1 cup canned whole, pitted black olives 

1 cup sour cream 

Enchiladas:

16 corn tortillas

Canola oil, for frying 

1 cup finely diced white onions

2 cups shredded mozzarella 

8 ounces queso fresco, crumbled 

2 hearts romaine lettuce, shredded 

2 pounds tomatoes, halved and sliced 

4 medium avocados, halved, pitted and sliced 

1 cup canned whole, pitted black olives 

1 cup sour cream 

Directions

  1. For the filling: In a 3-quart saucepot, add the chicken thighs and 4 cups of water. Bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken and set aside to cool. Reserve the cooking liquid for the enchilada sauce. When cool enough to handle, shred the chicken and set aside.
  2. For the sauce: Heat a 6-quart stock pot over medium-high heat, add the chiles and the reserved cooking liquid. Bring to a boil, then reduce the heat to a simmer, and cook until chiles are soft, about 20 minutes. In a blender, add the rehydrated chiles and cooking liquid, the oregano, salt and garlic, and puree until smooth. Set aside.
  3. For the enchiladas: Heat a 10-inch skillet over medium-high heat and add enough oil until it comes 1/2-inch up the sides of the skillet. Dip one tortilla at a time into the enchilada sauce, coating both sides. When the oil begins to shimmer, gently lay the tortilla into skillet and cook 1 to 2 minutes on each side, turning carefully with tongs, being careful as hot oil will spatter. Remove the tortilla from the oil and lay on a paper-towel-lined plate to absorb some of the oil. Repeat for the remaining tortillas.
  4. Working with two tortillas at a time, spoon 2 tablespoons of the shredded chicken, 1 tablespoon diced onions and 2 tablespoons mozzarella down the center of each tortilla. Roll up each tortilla tightly and portion 2 enchiladas per plate. Top each serving with 1 tablespoon queso fresco, 1/4 cup shredded lettuce, 3 tomato slices, 3 avocado slices, 3 olives and finish with a generous dollop of sour cream. Repeat for the remaining tortillas. Serve immediately.

Enchiladas:

  1. For the filling: In a 3-quart saucepot, add the chicken thighs and 4 cups of water. Bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken and set aside to cool. Reserve the cooking liquid for the enchilada sauce. When cool enough to handle, shred the chicken and set aside.
  2. For the sauce: Heat a 6-quart stock pot over medium-high heat, add the chiles and the reserved cooking liquid. Bring to a boil, then reduce the heat to a simmer, and cook until chiles are soft, about 20 minutes. In a blender, add the rehydrated chiles and cooking liquid, the oregano, salt and garlic, and puree until smooth. Set aside.
  3. For the enchiladas: Heat a 10-inch skillet over medium-high heat and add enough oil until it comes 1/2-inch up the sides of the skillet. Dip one tortilla at a time into the enchilada sauce, coating both sides. When the oil begins to shimmer, gently lay the tortilla into skillet and cook 1 to 2 minutes on each side, turning carefully with tongs, being careful as hot oil will spatter. Remove the tortilla from the oil and lay on a paper-towel-lined plate to absorb some of the oil. Repeat for the remaining tortillas.
  4. Working with two tortillas at a time, spoon 2 tablespoons of the shredded chicken, 1 tablespoon diced onions and 2 tablespoons mozzarella down the center of each tortilla. Roll up each tortilla tightly and portion 2 enchiladas per plate. Top each serving with 1 tablespoon queso fresco, 1/4 cup shredded lettuce, 3 tomato slices, 3 avocado slices, 3 olives and finish with a generous dollop of sour cream. Repeat for the remaining tortillas. Serve immediately.

Cook’s Note

California chiles and dried Mexican oregano can be found in the ethnic section at your local grocery store or at specialty Mexican markets.

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