Chicken and Corn Enchiladas
|Dried ancho pepper/1 teaspoon crushed red pepper||3 , seeded and cut up|
|Canned tomatoes||14 1⁄2 Ounce (1 Can)|
|Onion||1 Medium, cut up|
|Garlic||1 Clove (5 gm), quartered|
|Ground cumin||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Shredded cooked chicken/Turkey||3 Cup (48 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Snipped oregano/2 teaspoon dried oregano, crushed||1⁄4 Cup (4 tbs)|
|Cooking oil||3 Teaspoon|
|Corn tortillas||8 (6 Inch)|
|Crumbled queso fresco/Shredded monterey jack cheese||4 Ounce|
|Serrano pepper||1 , cut in 1/4-inch strips|
1. For sauce, in a small bowl place ancho chili peppers (if using) and cover with boiling water. Let stand for 45 to 60 minutes; drain. In a food processor bowl or blender container combine drained chili peppers or crushed red pepper, undrained tomatoes, onion, garlic, cumin, and 1/4 teaspoon salt. Cover and process or blend till mixture is smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer sauce, uncovered, about 10 minutes or till slightly thickened (you should have about 1 2/3 cups). Remove from heat. Stir in whipping cream; season to taste with salt and pepper. Set aside.
2. For filling, in a medium mixing bowl combine the shredded chicken or turkey, drained corn, 1/4 cup oregano or dried oregano, and 2/3 cup of the sauce.
3. In a small skillet heat 1 teaspoon of the cooking oil. Place 1 tortilla into hot oil about 10 seconds or just till limp, turning once. Repeat with remaining tortillas, adding remaining 2 teaspoons of oil as necessary. Drain tortillas on paper towels.
4. Grease a 2-quart rectangular baking dish. To assemble, divide filling equally among the tortillas, spooning near an end of each; roll up and place, seam side down, in prepared dish. Pour remaining sauce over enchiladas. Cover and bake in a 350° oven about 25 minutes or till heated through. Uncover and sprinkle the enchiladas with cheese. Bake, uncovered, for 4 to 5 minutes more or till cheese is melted. If desired,
garnish with serrano pepper strips and oregano.