Description

Ingredients

• 🍗 400 g cooked shredded chicken (2 ½ cups) Original: 🍗 400 g cooked shredded chicken (2 ½ cups)
• 🫓 8 corn tortillas Original: 🫓 8 corn tortillas
• 🧅 1 small onion, finely chopped (50 g) Original: 🧅 1 small onion, finely chopped (50 g)
• 🧀 150 g shredded Oaxaca or Monterey Jack cheese (1 ½ cups) dairy Original: 🧀 150 g shredded Oaxaca or Monterey Jack cheese (1 ½ cups)
• 🫒 30 ml vegetable oil (2 tbsp) Original: 🫒 30 ml vegetable oil (2 tbsp)
• For the red sauce
• 🌶️ 3 dried guajillo chilies, stemmed and seeded Original: 🌶️ 3 dried guajillo chilies, stemmed and seeded
• 🌶️ 2 dried ancho chilies, stemmed and seeded Original: 🌶️ 2 dried ancho chilies, stemmed and seeded
• 🧄 2 garlic cloves Original: 🧄 2 garlic cloves
• 🧅 ½ onion (50 g) Original: 🧅 ½ onion (50 g)
• 🍅 1 small tomato (80 g) Original: 🍅 1 small tomato (80 g)
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 💧 350 ml hot water (1 ½ cups) Original: 💧 350 ml hot water (1 ½ cups)

Preparation

• Make the sauce: Soak guajillo and ancho chilies in hot water for 15 minutes. Blend with garlic, onion, tomato, and salt until smooth. Strain if needed.
• Warm the tortillas: Lightly fry tortillas in oil for a few seconds each to prevent cracking.
• Assemble: Fill each tortilla with chicken and onion. Roll and place seam-side down in a baking dish.
• Sauce & top: Pour red sauce over enchiladas. Sprinkle cheese evenly.
• Bake: Bake at 180°C (350°F) for 20 minutes, or until cheese is bubbly and golden.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print