Chicken Enchiladas Rojas

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
  • Roast the tomatoes and peel.
  • Roast the quarter of onion and garlic.
  • Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
  • Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
  • Soak each tortilla in the sauce and place on a plate.
  • Put a little chicken in each tortilla and roll.
  • Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
  • If you wish you can add cream and reheat in the oven.
  • Serve.
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