Chipotle Sauce Enchiladas Recipe

This recipe has been made in my family for a long time. A friend of my mom taught it to her when she was a child. On occasions when we gather, we always prepare them and they are a success.
Ingredients
6
Servings
  • 24 tortillas
  • 1 can chipotle chile
  • 3 cans canned tuna in water, or oil
  • 2 tomatoes, cooked
  • 2 tomatoes, chopped
  • 1/2 onions, chopped
  • 1 clove garlic
  • vegetable oil
  • sour cream
  • 1/2 onions, in slices
Preparation
15 mins
5 mins
Low
  • For the sauce: add the 2 cooked tomatoes, 2 chipotle peppers, the clove of garlic, and half a teaspoon of salt to the blender. Sauté the sliced onion and pour the sauce into that pan. Let it boil.
  • Filling for the enchilada: Drain the water or oil from the tuna and mix with the onion and chopped tomato. Add a little salt. Fry the tortillas, making sure they don’t get too browned, rather soft. Fill with tuna and roll each one. Cover with chipotle sauce.
  • You can serve with cream, cheese, onion slices, and avocado.

Nutritional Information

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