Enchiladas

Becky sent me a jar of green chiles and they had to be used within 3 weeks of opening.  I had about half a jar left so I decided to make some enchiladas with homemade enchilada sauce!

RECIPE

sauce
2-3 cups green chiles
1 can red chiles (optional)
4 tablespoons olive oil
1 tablespoon minced garlic
2 cups chicken broth
2 tablespoons flour
Frank's Red Hot
SMSS
S&P
Red pepper flakes

In a saucepan, heat olive oil and garlic.  Add your green chiles, hot sauce and seasonings.  Add your chicken broth and flour and whisk to prevent flour from lumping - let simmer for 10-15 minutes.  If not thick or thin enough add more flour or broth, respectively.

enchiladas
enchilada sauce
3 chicken breasts, cooked and diced (I poached mine in chicken broth)
13 corn tortillas
shredded cheese
**oil** (see note below)

Preheat oven to 350 degrees.  

Pour your enchilada sauce in a shallow bowl, big enough to fit your tortillas.  In a 13x9, spread a thin layer of enchilada sauce - just enough to cover the bottom of the pan.  Taking the first tortilla, dip both sides in your enchilada sauce, fill with chicken.  Roll it up and put in your baking dish.  Repeat x13.  Cover with cheese and remaining enchilada sauce.  Bake for 20-30 minutes, or until cheese is completely melted and the top is golden brown.

**Note for corn tortillas, I fried mine in a little oil before using.  This will do two things, keep tortillas from falling apart AND reduce the cook time needed**