Chicken Enchiladas in Red Sauce
Ingredients:
4 guajillo chiles, seeded, torn
¼ t. ground cumin
¼ t. black pepper
2 garlic cloves, quartered
28-oz can diced tomatoes
2 cup s chicken broth
12 corn tortillas
½ t. sugar, salt to taste
1 cup shredded cheese
2 cups shredded chicken
1 small white onion, ringed
Cilantro sprigs, chopped
Method:
- Preheat oven to 350 degrees. Toaste chiles in medium heated skillet until browned. Place chiles, garlic, tomatoes cumin, black pepper in blender jar. Blend until smooth. Strain chile sauce into sauce pan- cook until thickend.
- Add chicken browth, and reduce heat to medium-low to simmer 10 minutes.
- Roll softened tortillas w/ shredded chicken, topping with red sauce & cheese. Bake for 10 minutes until cheese melts.