RED CHILI ENCHILLADAS

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OK. So I've gotten stuck on the Mexican Trail, and frankly I am enjoying  the journey. I blame Saveur Magazines" August/September 2012 issue. I was ready to pack my bags, but I headed into the kitchen instead. I had chicken breast leftovers, from roasting a chicken. I tossed it with sauted spinach, wrapped it in corn tortillas, and laced them with a chili-tomato sauce. Yum!                                                                     
For you vegans, skip the cheese, (which is minimal)  and for my vegetarians, skip the chicken. Both variation are scrumptious and simple. Enjoy!

Tip : make extra salsa to drizzle on meats or eggs, or just to dip with baked chips for a healthy snack.

RECIPE
2-4 SERVINGS

Sauce 
 3 each of guajillo or ancho chiles, stemmed and seeded


hot water to cover
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
2 tablespoons extra-virgin olive oil
2  cups canned tomato sauce (20 ounces)
1 cup water
Salt and freshly ground pepper



4 corn tortillas
1 tablespoon vegetable oil
2 clove garlic,  minced
1 lb. spinach
1 cup cooked chicken
salt and pepper to taste
1 cup  feta cheese
 
Make the sauce: In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softened. Seed and destem the chiles and using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.

Preheat oven to 350 degrees

Heat oil add garlic and spinach stir until spinach is wilted , about 1 minute. Cut chicken into strips and add to spinach mix and remove from heat.

Char tortilla directly over medium flame until brown spots appear, about 30 seconds. using tongs turn and char the other side. kep them on the side.*

Dived mixture between the tortilla's sprinkle with cheese and fold in half. saving a 1/2 cup mixture to sprinkle on top if desired.

Lightly sauce on the bottom of a baking dish . Place tortillas on the sauce and cover with more sauce and  sprinkle with cheese, if desired. Cover with foil and bake for 20 minutes, remove foil and continue to bake for 10 minutes.

*If you do not have a gas range to char heat tortilla's in a lightly oiled frying pan




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