Enchiladas with Red Sauce and Chicken

Ilse Castrejón
Enchiladas are a very traditional Mexican dish, this recipe for chicken enchiladas in red sauce is no exception with its delicious sauce made from ancho chili, guajillo chili, served with cream and cheese, ideal for breakfast. What are you waiting for to prepare them?
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Ingredients
4
Servings
  • 3 tomatoes
  • 1 ancho chile, deveined and soaked
  • 2 guajillo chiles, deveined and soaked
  • 1/4 onions
  • 1 clove garlic
  • 2 black pepper
  • 1/2 cups chicken broth
  • 1 tablespoon vegetable oil
  • salt
  • 1 teaspoon oregano
  • 1 cup vegetable oil, for frying
  • 12 corn tortillas
  • 2 cups chicken breast, cooked and shredded
  • 1/2 cups sour cream, for serving
  • 1/2 cups cheese, for serving
  • 1 cup lettuce, for serving
  • 1/4 red onions, for serving, sliced
Preparation
30 mins
20 mins
Low
  • Blend the tomatoes, ancho chili, guajillo chili, onion, garlic, black pepper, and chicken broth.
  • Heat the oil over medium heat, pour in the previous sauce, season with salt and oregano, and cook for 10 minutes.
  • Heat the oil in a skillet over medium heat, lightly fry the tortillas on both sides. Drain on paper towels.
  • Fill the tortillas with chicken, fold in half.
  • Place the enchiladas on a plate and drizzle with hot sauce
  • Serve the enchiladas with cream, cheese, lettuce, and onion.

Nutritional Information

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