Aunt Rebecca's Red Echiladas
May 5, 2006 — -- Looking for an authentic dish for Cinco de Mayo? Try ABC's "Extreme Makeover: Home Edition" landscape designer Eduardo Xol's recipe for Enchiladas Rojas de la Tia Rebecca, which translates to Aunt Rebecca's Red Enchiladas.
Yield: Makes 18 enchiladas
Directions:
Boil the chicken breast. Salt and pepper to taste. Shred chicken. Toast the chiles over medium heat on a comal or skillet. Using a spatula press them down gently. Turn them so that both sides begin to change color, about 1½ minutes per side. Be careful not to burn them or it will create a bitter taste. Remove from heat, slice them open, remove all seeds and membranes and soak the chiles in water for 30 minutes. Toast the tomatoes on a grill or griddle over medium heat until the skin is charred. Place the tomatoes into a paper bag for five minutes. Peel the tomatoes. Saute the white onion and garlic until golden. Blend and prepare the puree. Drain the chiles and place them in a blender along with the tomatoes, white onion, garlic, marjoram and chicken stock. Puree until smooth.Heat the two tablespoons of oil in a skillet. Add the puree and simmer for 10 minutes over low heat. Salt to taste and place in a deep plate. Prepare the tortillas. Heat one-fourth cup of oil in a separate skillet. Slightly fry each tortilla one at a time. (Skip this frying if you want a lighter calorie dish) Dip them in the puree and transfer them over to an oven safe deep dish or platter. Roll your enchiladas. Place a little chicken in the middle of the tortilla and roll them. Cover them with the excess sauce. Garnish with sliced red onions and sprinkle them with Queso Fresco (Cheese). Preheat oven to 250 degrees. Place a thin layer of cream on top and reheat in the oven for 10 minutes to 15 minutes. Serve immediately.
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