About this recipe

Ingredients

• 🍗 400 g cooked shredded chicken (2 ½ cups)
• 🫓 8 corn tortillas
• 🧅 1 small onion, finely chopped (50 g)
• 🧀 150 g shredded Oaxaca or Monterey Jack cheese (1 ½ cups) dairy
• 🫒 30 ml vegetable oil (2 tbsp)
• For the red sauce
• 🌶️ 3 dried guajillo chilies, stemmed and seeded
• 🌶️ 2 dried ancho chilies, stemmed and seeded
• 🧄 2 garlic cloves
• 🧅 ½ onion (50 g)
• 🍅 1 small tomato (80 g)
• 🧂 Salt to taste
• 💧 350 ml hot water (1 ½ cups)

Preparation

• 1 Make the sauce Soak guajillo and ancho chilies in hot water for 15 minutes. Blend with garlic, onion, tomato, and salt until smooth. Strain if needed.
• 2 Warm the tortillas Lightly fry tortillas in oil for a few seconds each to prevent cracking.
• 3 Assemble Fill each tortilla with chicken and onion. Roll and place seam-side down in a baking dish.
• 4 Sauce & top Pour red sauce over enchiladas. Sprinkle cheese evenly.
• 5 Bake Bake at 180°C (350°F) for 20 minutes, or until cheese is bubbly and golden.

Timing details

Nutrition

Estimated values per serving.

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