• T.O.H. Daily Recipe 750

    From Dave Drum@1:320/219 to All on Mon Sep 29 21:30:00 2025
    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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