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Recipe of Enchiladas in Chipotle Sauce
Recipe

Enchiladas in Chipotle Sauce

15 mins
5 mins
Low
100
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This recipe is made in my family for a long time. A friend of my mom taught it to her when she was a girl. On the occasions that we meet, we always prepare them and they are a success.
Learn more about VERONICA GONZALEZ

Ingredients

6 portions
  • 24 tortillas
  • 1 can chipotle chili
  • 3 cans tuna in water, or oil
  • 2 tomatoes, cooked
  • 2 tomatoes, chopped
  • 1/2 onions, chopped
  • 1 clove garlic
  • oils
  • cream
  • 1/2 onions, sliced

Preparation

For the sauce: add the 2 cooked tomatoes, 2 chipotle chilies, the garlic clove and a half teaspoon of salt in the blender. Fry the onion in slices and empty the sauce in that pan. Let boil.
Stuffing the enchilada: Drain the water or the tuna oil and stir with the onion and the chopped tomato. Add a little salt. Fry the tortillas, making sure they are not too golden, rather soft. Fill with tuna and roll each one. Bathe with chipotle sauce.
You can serve it with cream, cheese, onion slices and avocado.

PRESENTATION

Serve 4 enchiladas per plate, pour a little cream on top of them. Accompany them with a salad of lettuce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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