Enchiladas Banderas

Directions

1. In large pot, boil chicken in water to cover till tender; reserve 2 c. broth. Debone and dice chicken. Add in chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 min or possibly till reduced sufficient for enchilada filling. Strain. Heat a bit of oil in a small skillet; press each tortillas into the warm oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways)
2. with salsa verde, the center third with the lowfat sour cream, and the final third with salsa colorado. The result should resemble the Mexican flag.
3. Bake at 375 degrees till thoroughly heated, about 25 min.
4. Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or possibly till soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl till you achieve a pasty consistency. Heat oil in large skillet. Add in garlic and flour and cook, stirring till flour browns. Add in chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook till it thickens, 3-4 min. Thin with water to a thick, saucy consistency.
5. Salsa verde: Boil tomatillos in small amount of water till tender; blend in food processor. In skillet, saute/fry onions in oil. Add in pureed tomatillos, salt and garlic.