Tomato Enchiladas with Chicken

This recipe for tomato enchiladas with chicken is a classic in any Mexican home, as in addition to its great flavor, it is a very practical dish to prepare. These enchiladas are filled with shredded chicken and are accompanied by cream, cheese, onion, and avocado. Enjoy them at any time of the day!
Ingredients
4
Servings
  • water
  • 6 tomatoes
  • 2 serrano chiles, without tail
  • 1/4 onions
  • 2 cloves garlic, without skin
  • 1 cup chicken broth
  • 3 allspice berries
  • 2 tablespoons vegetable oil, for the sauce
  • salt
  • 16 corn tortillas
  • vegetable oil, for frying the tortillas
  • 2 cups chicken, shredded, for filling
  • 1/2 cups sour cream, for accompaniment
  • 1/4 cups queso fresco, for accompaniment
  • cilantro, leaves, for accompaniment
  • red onion, in strips, for accompaniment
  • avocado, in slices, for accompaniment
Preparation
25 mins
18 mins
Low
  • Boil water in a pot; once it has a small bubble, add the tomatoes and serrano peppers, and cook for 8 minutes over medium-low heat until the ingredients soften. Then remove from heat and drain.
  • Blend all the above along with the onion, garlic, chicken broth, and allspice until completely integrated.
  • Pour the mixture into a saucepan with hot vegetable oil, season with salt, and cook for 6 minutes over medium-low heat, stirring constantly. Keep warm until use.
  • Fry the tortillas in vegetable oil for 45 seconds on both sides. Drain on paper towels.
  • Once the excess oil is removed, fill the tortillas with shredded chicken.
  • Serve the filled tortillas on a plate, drizzle with the tomato broth, and accompany with sour cream, fresh cheese, cilantro leaves, red onion, and avocado.

Nutritional Information

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