Tricolor Enchiladas

Name: Tricolor Enchiladas
Prep time: 80 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil, for red sauce; 2 cloves garlic, for red sauce; 1 onion, for red sauce; 6 tomatoes, cut into quarters for red sauce; 1 cup chicken broth, for red sauce; 1 pinch salt, for red sauce; 5 chipotle chiles, canned, for red sauce; 1 tablespoon vegetable oil, for green sauce; 8 tomatillos, for green sauce; 3 cuaresmeño chiles, without tail, for green sauce; 1 onion, cut into quarters for green sauce; 2 cloves garlic, for green sauce; 1 tablespoon epazote, with roots, for green sauce; 1/2 cups fresh cilantro, for green sauce; 1 cup chicken broth, for green sauce; 1 pinch salt and pepper, for green sauce; 1/4 cups vegetable oil, for frying tortillas; 12 corn tortillas; 1 chicken breast, cooked and shredded; 1 cup sour cream; 1 cup Oaxaca cheese, shredded; onion, cut into rings, for serving; fresh cilantro, for serving

Mónica Mateos

Enchiladas are one of the most iconic dishes of Mexico, consisting of fried tortillas filled and sauced, served with cream, cheese, and onion. Become the most patriotic and prepare these delicious tricolor enchiladas filled with chicken. We call them that because they are sauced with chipotle red sauce, sour cream, and cuaresmeño chili green sauce. A dish easy to make during this patriotic month or for any occasion.

Additionally, the best part is that they are prepared in a baking dish and gratinéed in the oven with Oaxaca cheese. Don’t wait any longer and enjoy these tricolor enchiladas; they are sure to become your favorites.

Reviewed by Editorial Team of Kiwilimón

Published: 23-05-2018

Preparation

30 mins

50 mins

Low

Preheat the oven to 200° C. For the red sauce, heat a deep skillet over medium heat with the oil and cook the garlic with the onion and tomato until soft, fill with chicken broth, boil until reduced by half, season with salt, remove from heat and blend with the chipotle until smooth, strain and set aside. For the green sauce, heat a skillet over medium heat with the oil, cook the tomatoes, cuaresmeño chili, white onion, garlic, and epazote until the tomatoes change color. Fill with chicken broth and cook until the broth reduces by half, blend with cilantro, salt, and pepper until smooth. Heat a skillet over medium heat with the oil and lightly fry the tortillas, remove and place on absorbent paper to remove excess fat. For the enchiladas, on a board, fill the tortillas with the shredded chicken, fold and place them in a glass baking dish, pour a third with the red sauce, another third with the cream, and sprinkle with Oaxaca cheese; and the last third with the green sauce. Bake for 10 minutes or until the cheese melts, remove from the oven, decorate with cilantro and onion. Serve and enjoy.