ENCHILADAS MICHOACANAS RECIPES

Steps:

• Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Steps:

• Soak the dried chiles in hot water and set aside until they soften, approximately half an hour. Drain, remove the seeds and veins, and blend with the garlic, oregano, and salt in the blender. Set aside.
• Boil the potato and carrot with salt until soft. Drain. Saute in a hot skillet with a little olive oil. Add 1 tablespoon of the blended chile mixture, stirring occasionally, until the potatoes brown.
• Coat the chicken pieces with the blended chile mixture and cook in a hot skillet on medium-high heat, turning to cook on all sides.
• Heat the oil in a skillet, dip each tortilla into the chile mixture and fry for a few seconds on each side. Shake off the excess oil and place onto a serving dish.
• Mix together the cheese, onion, and salt. Place a portion of the cheese mixture into each tortilla and roll into a tube. Serve with lettuce, the potato and carrot mixture, chicken, and pickled jalapenos.