Queretaro-style Enchiladas
Valery Terán
For a special breakfast or simply out of craving, try these delicious Queretaro-style chicken enchiladas, accompanied by some vegetables to make them more nutritious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 3 ancho chiles, seedless and deveined
  • 3 cups cow's milk
  • 1 clove garlic
  • 1 egg
  • 24 corn tortillas
  • oil , for frying
  • 2 chicken breasts, cooked and shredded
  • 2 potatoes, cooked in vinegar and diced
  • 2 carrots, cooked in vinegar and cut into small cubes
  • romaine lettuces
  • salt
Preparation
35 mins
0 mins
Low
  • Cook the chiles in milk over low heat.
  • Blend with garlic, egg, and salt to taste.
  • Fry the tortillas in hot oil (you can skip this step if you want them a bit healthier).
  • Coat the tortillas with the chile sauce.
  • Fill the tortillas, being careful not to burn yourself, with chicken, potatoes, and carrots.
  • You can add a bit more sauce on top if you like. Once they are arranged on the plate, one next to the other.
  • Serve lettuce on top and you're done.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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