Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
Put the chiles and 3 cups of water into a medium pan. Simmer for 15 minutes.
Put half the chiles with some of the cooking water into a blender. Puree
and then strain. Discard the peels and seeds. Repeat with the other half of the chiles.
Heat oil in medium saucepan. Add flour and brown for one minute.
Add strained chile, the remaining cooking water and 1 additional cup of water.
Add salt, oregano and garlic. Simmer for 15 minutes.
Break tortillas into strips and divide into thirds. Add the tortillas to
the pan (and the meat) and cook until heated through, stirring with a spoon from time to time.
Sprinkle the cheese over the enchiladas. Cover the pan and cook until the
cheese has melted. Serve immediately.
Note: For a quick sauce, use frozen red chile puree instead of soaked dried
chiles. Defrost the frozen chile and follow steps 4 through 8 of the recipe.
Exchange: 2 starch, 3 lean meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe: 6 1-½ cup servings
Amount Per Serving
Calories 310 Calories from Fat 130
% Daily Value
22%Total Fat 14g
18%Cholesterol 55mg
26%Sodium 620mg
9%Total Carbohydrate 27g
8% Dietary Fiber 2g
0% Sugars 0g
42%Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
