Enchiladas Tricolores Recipes

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steps:

• Licúa 1 taza de caldo, los chiles, 1 cda. de cebolla y 1 diente de ajo hasta que queden homogéneos; transfiere la mezcla a una olla. Licúa 1/2 taza del caldo restante, la cebolla restante y el ajo restante, la salsa de tomate, los chiles chipotles y el orégano hasta que queden homogéneos; vierte esto en otra olla. Mezcla el caldo restante con la crema agria y 1/2 taza de queso en una olla separada.
• Cocina las salsas de poblano y chipotle a fuego medio durante 5 min. o hasta que estén completamente calientes, revolviéndolas con frecuencia; manténlas calientes. Cocina la salsa de crema agria de 3 a 4 min. o hasta que el queso se derrita, revolviendo constantemente.
• Pon el pollo sobre las tortillas; enróllalas. Colócalas, con las junturas hacia abajo, en una fuente de 13x9 pulgs. Báñalas con las salsas, alternando los colores para que parezcan la bandera mexicana. Espolvoréalas con el queso restante.

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Steps:

• Blend 1 cup broth, poblano chiles, 1 Tbsp. onions and 1 garlic clove in blender until smooth; transfer to saucepan. Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan. Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.
• Cook poblano and chipotle sauces on medium heat 5 min. or until heated through, stirring frequently; keep warm. Cook sour cream sauce 3 to 4 min. or until cheese is melted, stirring constantly.
• Top tortillas with chicken; roll up. Place, seam sides down, in 13x9-inch dish. Top with sauces, alternating colors to resemble the Mexican flag. Sprinkle with remaining cheese.