Chicken Enchiladas
Chicken enchiladas are a delicious dish for breakfast or light dinners. They are prepared with a tomato sauce and filled with shredded chicken. They can also be made with scrambled eggs instead of chicken.
Reviewed by Editorial Team of Kiwilimón
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11 comentarios
Ingredients
8
Servings
- 1 kilo tomato
- 2 liters water
- 5 cloves garlic, peeled
- 1 onion, cut into pieces
- 1/4 cups vegetable oil
- salt
- 2 onions
- 2 tablespoons corn oil
- 1/2 onions, finely chopped
- 2 chicken breasts, cooked and shredded
- 4 serrano chiles, chopped
- 24 corn tortillas, fresh
- 200 grams queso fresco, shredded
- dried oregano
Preparation
1h
0 mins
Low
- In a saucepan, place the tomatoes with water and cook for 20 minutes. Remove from heat and let cool.
- In the blender, blend the tomatoes with the garlic, onion, and salt to make a sauce.
- In a pot, heat the vegetable oil and fry the onion slices. Remove when golden and add the blended tomato sauce.
- Cook until semi-thick; if necessary, add a little water from where the tomatoes were cooked.
- Meanwhile, in a pan, heat the corn oil and sauté the chopped onion. Season with salt and pepper and incorporate the shredded chicken with the chopped chiles. Cook for another 5 minutes.
- Fill the tortillas with the shredded chicken and place 3 enchiladas on 8 serving plates.
- Pour hot sauce over each plate and sprinkle fresh cheese and oregano on each plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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