Enchiladas Banderas
| Yield: | 6 Servings |
| Categories: | Mexican, Casseroles |
| 4 | Chicken breast | |
| 2 | c | Tomato, canned; mashed |
| 1/2 | c | Onion; chopped |
| 1 | ts | Salt |
| 1 | ts | Garlic powder |
| Salsa verde | ||
| Salsa roja | ||
| Sour cream | ||
| Tortillas, corn | ||
| Oil | ||
| 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 | ts | Salt |
| 1 | ts | Garlic; chopped |
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