This recipe is fantastic. Never going back to enchiladas with the bland red sauce from a can. These are well worth the extra effort. Also the leftovers were still amazing the next day, maybe even better. My long neglected food processor can finally justify its existence because I will be making these often.- Dan
– Next, cook down some onion and garlic in a pan with oil, then add them to the food processor along with the rehydrated peppers. Add sea salt.
– Process the mixture until the sauce becomes very smooth. Add in more water, until you achieve your desired consistency.
– Get your shredded cooked chicken ready. I like to mix it with some of the finished red enchilada sauce for additional flavor.
– Strain the sauce into a pan with olive oil. Heat until it just starts to boil, then reduce the heat to a simmer.
– Dip each tortilla into the warmed enchilada sauce, then set it onto a work surface. Fill each with seasoned shredded chicken mixture and shredded cheese. Roll the tortillas up and serve them onto plates. Top them with remaining sauce, if desired.