Give a spin to your typical homemade enchiladas and go ahead and prepare this version of Enchiladas Suizas Rojas stuffed with chicken and dipped in creamy sauce, au gratin with Manchego cheese. They are ideal for any day of the week.
Did you know that Enchiladas Suizas Rojas were created in Mexico City? They were given this name because cheese and cream simulated the Swiss Alps. Enjoy this easy recipe for your next breakfast or brunch. Do you feel like adding avocado?
Learn more about Ilse Castrejón
Ingredients4 portions
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![]() Preparation
Preheat the oven to 200 ° C (392F)
For the sauce, cook the tomatoes together with the chilies and the onion in a pot with boiling water and salt, for 15 minutes. Drain
Blend tomatoes, chiles, onion, garlic, cilantro, cream and chicken broth.
In a saucepan over medium heat, heat the oil and fry the sauce for 15 minutes over low heat, season with salt and pepper and reserve.
In a pan heat the oil and fry the tortillas on both sides, drain on absorbent paper.
On a table fill the tortillas with the chicken and roll them up, place them in a refractory, bathe with the red sauce and sprinkle the cheese.
Gratin in the oven until the cheese is melted and browned.
Serve hot, garnish with purple onion rings and fresh coriander leaves.
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