I made my enchiladas for dinner last night.
Here’s the recipe from comfortcookingabroad:
Ingredients for 8 servings
1 batch corn tortillas (recipe can be found here)
2 chicken breast – fully cooked and shredded
2 – 6 dried chiles depending on taste
1 1/2 cups very hot water
1 12 oz can tomato sauce
salt and pepper to taste
1/4 tsp cinnamon
2 cups cheese
I put the chiles into the oven and very quickly they became quite fragrant and inflated. After I removed the stalks and seeds, I poured boiling hot water on them and let it steep for an hour.
After an hour, the steeping water has become quite dark red and when I opened the chiles there was indeed some flesh which was easy enough to scrape off.
I put the scraped off flesh, steeping water as well as the rest of the ingredients (except for the cheese) into a big bowl and left it for about an hour.
After that I wrapped them up into the corn enchiladas (store bought).
Put them all into the oven covered with the cheese and let it cook for about 20-30mins.
They looked really quite good (but I forgot to take a picture) but when we ate them they were all soggy! I should have drained the sauce from the chicken mixture before wrapping them. Also, it was not hot (spicy) at all. I think I picked the wrong Chile… They had so many at the shop. This one was called California” and must have been a mild one. There really was no flavour, hot or otherwise to it.
The next morning, still a little sad about how the enchiladas turned out (and with some leftover chicken mix in the fridge) I thought I’d try it again but this time with the chicken properly squeezed so it won’t turn out so soggy.
Here is the outcome:
They did turn out much better, unfortunately taste wise, still a bit bland.
It was a good experience though. I wonder if I can use the Chinese dried chillies… I have got a bag full of those so may experiment in the future. I am not giving up 🙂