Chicken Cascabel Enchiladas
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1 cup coriander sprigs for garnish
Raw onion rings for garnish
2 cups shredded Muenster or Chester cheese
2 cooked and shredded chicken breasts
12 lightly fried corn tortillas
2 Tbsp powdered chicken bouillon
1 12-oz can evaporated milk
6 cascabel red peppers without the seeds
1 1/2 cups tomato pieces
2 garlic cloves
1/2 cup onion pieces
4 Tbsp canola or corn oil
In a large saucepan heat the oil and sauté the garlic, onion, tomato and cascabel peppers. Add the milk and the chicken bouillon. Let it cool slightly and put it in the blender.
Serve two fried tortillas on each plate, fill them with the shredded chicken, roll them over and cover with the heated cascabel sauce. Sprinkle with cheese and garnish with the onion rings and coriander sprigs.