*  Exported from  MasterCook  *
                            ENCHILADAS BANDERAS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chicken breast
    2       c            Tomato, canned -- mashed
      1/2   c            Onion -- chopped
    1       t            Salt
    1       t            Garlic powder
                         Salsa verde
                         Salsa roja
                         Sour cream
                         Tortillas, corn
                         -----SALSA COLORADO-----
   24                    Chiles, red, mild, dried
    4       tb           Oil
   10                    Garlic clove -- minced
                         Salt to taste
    6       tb           Flour
                         -----SALSA VERDE-----
    4       lb           Tomatillos, peeled
      1/2   c            Onion -- finely chopped
      1/4   c            Oil
    1       t            Salt
    1       t            Garlic -- chopped
   In large pot, boil chicken in water to cover until
   tender; reserve 2 cups broth.  Debone and dice
   chicken.  Add chicken, tomatoes, onion, salt and
   garlic to reserved broth; boil 10 minutes or until
   reduced enough for enchilada filling.  Strain. Heat a
   bit of oil in a small skillet; press each tortillas
   into the hot oil a few seconds to soften them and make
   them more pliable to roll. Stuff with chicken filling.
   Roll filled tortillas and place in baking dish. Cover
   one-third of the enchiladas (longways) with salsa
   verde, the center third with the sour cream, and the
   final third with salsa colorado.  The result should
   resemble the Mexican flag. Bake at 375 degrees until
   thoroughly heated, about 25 minutes.
   Salsa colorado:  Wash chiles, stem and seed. Cook in
   boiling water to cover well 10 mins. or until soft.
   Remove and drain. Reserve liquid. Place chiles in
   blender with reserved water, and whirl until you
   achieve a pasty consistency. Heat oil in large
   skillet. Add garlic and flour and cook, stirring until
   flour browns. Add chile paste slowly to mix well with
   flour to a smooth paste. When all the chile paste is
   added, bring to a boil, stirring constantly. Cook
   until it thickens, 3-4 minutes. Thin with water to a
   thick, saucy consistency.
   Salsa verde:  Boil tomatillos in small amount of water
   until tender; blend in food processor. In skillet,
   saute onions in oil. Add pureed tomatillos, salt and
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