Tomato Enchiladas with Chicken

Brenda Villagomez
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!
Reviewed by Editorial Team of Kiwilimón
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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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