*  Exported from  MasterCook  *
                            ENCHILADAS BANDERAS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chicken breast
    2      c             Tomato, canned -- mashed
      1/2  c             Onion -- chopped
    1      t             Salt
    1      t             Garlic powder
                         Salsa verde
                         Salsa roja
                         Sour cream
                         Tortillas, corn
           MM             -- ¥
    1      MM            M-----------------------SALSA -- €
   24                    Chiles, red, mild, dried
    4      tb            Oil
   10                    Garlic clove -- minced
                         Salt to taste
    6      tb            Flour
           MM             -- ¥
    1      MM            M------------------------SALSA -- €
    4      lb            Tomatillos, peeled
      1/2  c             Onion -- finely chopped
      1/4  c             Oil
    1      t             Salt
    1      t             Garlic -- chopped
   In large pot, boil chicken in water to cover until tender; reserve 2
   cups broth.  Debone and dice chicken.  Add chicken, tomatoes, onion,
   salt and garlic to reserved broth; boil 10 minutes or until reduced
   enough for enchilada filling.  Strain. Heat a bit of oil in a small
   skillet; press each tortillas into the hot oil a few seconds to
   soften them and make them more pliable to roll. Stuff with chicken
   filling. Roll filled tortillas and place in baking dish. Cover
   one-third of the enchiladas (longways) with salsa verde, the center
   third with the sour cream, and the final third with salsa colorado.
   The result should resemble the Mexican flag. Bake at 375 degrees
   until thoroughly heated, about 25 minutes.
   Salsa colorado:  Wash chiles, stem and seed. Cook in boiling water to
   cover well 10 mins. or until soft. Remove and drain. Reserve liquid.
   Place chiles in blender with reserved water, and whirl until you
   achieve a pasty consistency. Heat oil in large skillet. Add garlic
   and flour and cook, stirring until flour browns. Add chile paste
   slowly to mix well with flour to a smooth paste. When all the chile
   paste is added, bring to a boil, stirring constantly. Cook until it
   thickens, 3-4 minutes. Thin with water to a thick, saucy consistency.
   Salsa verde:  Boil tomatillos in small amount of water until tender;
   blend in food processor. In skillet, saute onions in oil. Add pureed
   tomatillos, salt and garlic.
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