Gratinated Cascabel Chile Enchiladas

Brenda Villagomez
Cooking is a range of flavors, colors, and although we may not always be aware, it also includes great sounds; if it were an orchestra, the cascabel chile would take the ovation. Its spherical shape, seeds, and thick skin make it sound without going unnoticed. Therefore, cooking these delicious gratinated cascabel chile enchiladas will be a pleasure and the result will be delightful.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 clove garlic, without skin, for the sauce
  • 1/4 onions, for the sauce
  • 4 tomatoes, for the sauce
  • 8 cascabel chiles, for the sauce
  • 1 cup chicken broth, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • vegetable oil, for frying
  • 12 tortillas
  • 2 cups chicken, cooked, shredded
  • 1/4 cups sour cream
  • 1 cup Manchego cheese, grated
  • onion, in strips, for garnish
  • avocado, for garnish
Preparation
30 mins
25 mins
Low
  • Roast the garlic, onion, and tomato, placing them on a hot griddle until the skin starts to darken. Be sure to move them for even roasting.
  • Blend the roasted ingredients with chicken broth until smooth.
  • Strain the sauce into a saucepan, heat over medium temperature, and cook for 5 minutes. Set aside.
  • In a skillet with hot oil, fry the tortillas on both sides, making sure they do not brown too much to maintain flexibility. Drain on paper towels.
  • Fill the tortillas with shredded chicken, fold them, and repeat until finished.
  • Preheat the oven to 180°C.
  • Assemble the enchiladas. In a rectangular baking dish, arrange the enchiladas making sure to utilize the space, cover with the sauce, add a layer of sour cream, and another of grated cheese until completely covered. Bake at 180°C for 15 minutes.
  • Serve the enchiladas hot, accompanied by onion and avocado.

Nutritional Information

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