Name: Tomato Enchiladas with Chicken
Prep time: 43 min
Cook time: 18 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.