Enchiladas
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8 people
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Course
Main Course
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Cuisine
South American, Mexican
Enchiladas
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Enchiladas are rolled corn tortillas that are stuffed with meat, cheese, beans or potatoes before being covered with a chili pepper sauce.
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Ingredients
- 16 corn tortillas
- 3 oz. guajillo peppers , dried red chili peppers, seeded and halved lengthwise
- 2 chicken breasts , boneless, cut into very thin strips
- 4 cloves garlic , crushed
- 4 tomatoes , peeled, seeded and diced
- 12 oz. queso bola , grated (Mexican cheese equivalent to Edam)
- 1 cube chicken broth
- salt
- vegetable oil
- 4 cups water
Equipment
- Baking dish
- blender
Instructions
- In a frying pan, heat 4 tablespoons olive oil over medium heat and sauté the chicken.
- Add half of the garlic and cook for 15 minutes, until golden brown, stirring regularly. Set aside.
- In a frying pan (or comal), heat 1 tablespoon of oil over medium heat.
- Lightly toast the guajillo peppers by pressing them with a spatula, but being careful not to burn them. This step only takes a few seconds on each side.
- Once the peppers are lightly toasted, place in a pot of boiling water and boil for 15 minutes over medium heat.
- Remove the pot from the heat, drain the chili peppers and let cool for 15 minutes.
- Add remaining garlic cloves to a pan and sauté for one minute.
- Add the tomatoes and mix well. Sauté for 5 minutes.
- Add 4 cups of water and cook on medium-low heat for 20 minutes, stirring regularly.
- Add the peppers and mix the preparation in a blender. Pour in a large bowl. Set aside. It will be the sauce for the enchiladas.
- Preheat the oven to 350 F / 170 C.
- Heat ½ cup (100 ml) of vegetable oil in a skillet over medium heat. Fry the corn tortillas on both sides until golden brown, making sure that they can still be folded.
- Lightly grease a baking dish.
- Fully dip each of the corn tortillas in the sauce.
- In the center of each tortilla, place a few strips of chicken and a little grated cheese. Roll it up and place in the baking dish.
- Repeat the operation for all the tortillas.
- Once all the enchiladas are placed in the baking dish, sprinkle all the sauce and remaining grated cheese.
- Bake until the cheese is grilled, ensuring that the enchiladas do not lose their moisture.
- It should take about 15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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