MY GOOD OLD KITCHEN

Are you a Salesperson? Do you promote or sell personal care products ?. We are looking for Distributors for our line of Natural Hand Crafted Natural Soaps. If interested go to my site THE OLD MISSION HAND CRAFTED NATURAL SOAPS

CHICKEN ENCHILADAS

Yields 4 portions

 Scroll down for  the Spanish version

Ingredients:                                                          

                                                               Entomatadas de pollo con arroz 2.jpg

          2 ½  Cups cooked and shredded  chicken

          Salt and pepper to your taste

Cooking oil, enough to fry

          Shredded lettuce leaves

          Natural milk cream (optional)

          Shredded cheese

                             8 corn tortillas

                             1 recipe of  enchiladas sauce 

 Proceedings:

Heat a large frying pan with a small amount of oil, take a tortilla and dip it into

the enchilada sauce. Fry it lightly on both sides, put it on a large plate then

drop some shredded chicken in the center of the tortilla ( not too much

otherwise you will not be able to roll it ) and with a couple of forks, roll it up,

do the same with as many enchiladas you are preparing.

Serve with enchilada sauce, cheese and lettuce on top. Also some milk cream

taste good ( optional)

We suggest to  serve the enchiladas aside red rice or fried beans.

Very important: The shredded chicken must be heated and seasoned with salt

 and pepper to you taste before putting it into the enchiladas.

**********************************************************

                                                                        Entomatadas de pollo con arroz 2.jpg

ENCHILADAS SAUCE

Enough for 6 or 8 enchiladas

Ingredients:

6 chili pods, dry New Mexico chilies ( with no seeds or stems)

1 tablespoon all purpose flour

1 garlic club

¼ onion

1 ½ cups chicken or beef broth

½  teaspoon ground oregano

Proceedings:

Soak all clean chili pods in hot water until they become soft.

Blend in a little bit of water the soft soaked chilies along with

garlic, onion and oregano until they become a soft cream, ad the broth and

blend some more.

In a medium size pan heat some cooking oil and bring the four until light

brown, make sure to keep stirring  to avoid burning, ad the chilies mixture

and  some more broth, adjust to your taste with some salt and black pepper.

This sauce must be somewhat thick

If this sauce is too hot, you can ad 1 or 2 cooked tomatoes without skins and

blended.

 *************************************

                                                Entomatadas de pollo con arroz 2.jpg

SALSA PARA ENCHILADAS

Para 6 a 8 tortillas

Ingredientes:

6 chiles colorados secos sin semillas ni  colas

1 cucharada de harina

1 diente de ajo

¼ de cebolla

1 ½  taza de caldo de pollo o de res

½ cucharadita de orégano

Sal

Procedimiento:

Poner a remojar los chiles en agua caliente hasta que estén suaves.

Licuar los chiles con un poco de agua con el ajo, cebolla y orégano hasta que quede como pasta, si es necesario agregar caldo de pollo o de res para rebajar la mezcla.

En un sartén calentar un poco de aceite, freír en este la harina, mover, agregar el

chile licuado, rebajar con caldo, sazonar.

La salsa debe quedar ligeramente espesa.