Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo tomato; 2 liters water; 5 cloves garlic, peeled; 1 onion, cut into pieces; 1/4 cups vegetable oil; salt; 2 onions; 2 tablespoons corn oil; 1/2 onions, finely chopped; 2 chicken breasts, cooked and shredded; 4 serrano chiles, chopped; 24 corn tortillas, fresh; 200 grams queso fresco, shredded; dried oregano

Lorenza Ávila

Chicken enchiladas are a delicious dish for breakfast or light dinners. They are prepared with a tomato sauce and filled with shredded chicken. They can also be made with scrambled eggs instead of chicken.

Reviewed by Editorial Team of Kiwilimón

Published: 21-07-2010

Preparation

Low

In a saucepan, place the tomatoes with water and cook for 20 minutes. Remove from heat and let cool. In the blender, blend the tomatoes with the garlic, onion, and salt to make a sauce. In a pot, heat the vegetable oil and fry the onion slices. Remove when golden and add the blended tomato sauce. Cook until semi-thick; if necessary, add a little water from where the tomatoes were cooked. Meanwhile, in a pan, heat the corn oil and sauté the chopped onion. Season with salt and pepper and incorporate the shredded chicken with the chopped chiles. Cook for another 5 minutes. Fill the tortillas with the shredded chicken and place 3 enchiladas on 8 serving plates. Pour hot sauce over each plate and sprinkle fresh cheese and oregano on each plate.