Christmas style chicken enchiladas with pozole, pinto beans
INSTRUCTIONS:
1. Prepare the Sauces
Red Chile Sauce:
Boil dried chiles in water for 10 minutes to soften.
Blend with garlic, cumin, broth, and salt until smooth.
Strain and simmer 10 minutes to thicken.
Green Chile Sauce:
Sauté garlic in oil, add flour and stir for 1 minute.
Slowly add broth and green chiles.
Simmer 10–15 minutes until thickened.
2. Cook the Pinto Beans
If using dry beans: soak overnight, then boil with garlic, onion, and salt until tender (1–1.5 hrs).
Canned: simmer with ½ cup water, garlic, and onion for 15 minutes.
3. Assemble the Enchiladas
Preheat oven to 375°F (190°C).
Lightly fry tortillas in oil to soften.
Fill each with chicken and onion, roll, and place in baking dish.
Cover half with red chile sauce, half with green chile sauce (“Christmas style”).
Sprinkle cheese over all. Bake uncovered for 15–20 minutes.
🥗 Garnish + Sides
Top with shredded lettuce, diced tomatoes, sour cream, and guacamole.
Serve with pinto beans and optional rice or posole