Ingrédients pour Chicken Enchiladas Rojas
- Guajillo Chilies
- 4 pasilla chiles
- Tomatoes
- 1/2 cup chopped white onion
- 4 cloves garlic
- 1 1/2 cups chicken broth
- Vegetable Oil
- 1 teaspoon salt (or to taste)
- Corn Tortillas
- Cooked Chicken Breasts
- Queso Fresco
- 1/2 cup Mexican crema or sour cream (optional)
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Comment préparer Chicken Enchiladas Rojas
- Toast 6 guajillo chiles and 4 pasilla chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes per side.
- Remove chiles from skillet and place in a bowl. Remove stems and seeds.
- Soak chiles in 2 cups of lukewarm water for 20 minutes to soften.
- Roast 1 lb Roma tomatoes, 1/4 medium white onion, and 4 cloves garlic on a baking sheet at 400°F (200°C) for 15-20 minutes, or until slightly charred.
- Once cool enough to handle, peel the tomatoes.
- Add the soaked guajillo and pasilla chiles, roasted tomatoes, onion, garlic, and 1 1/2 cups chicken broth to a blender.
- Blend until completely smooth.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the blended sauce and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Season the sauce with 1 teaspoon salt (or to taste).
- Warm 12 corn tortillas. You can do this by briefly heating them in a dry skillet or microwave.
- Dip each tortilla in the sauce, then place it in a baking dish.
- Fill each tortilla with 1/2 cup cooked and shredded chicken.
- Roll up the tortillas and place seam-down in the baking dish.
- Pour remaining sauce over the enchiladas. Top with 1/2 cup chopped white onion and 1 cup shredded Monterey Jack cheese.
- (Optional) Add 1/2 cup Mexican crema or sour cream. If desired, bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
9g
Carbs
13g
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